Having originated in the town of Amatrice in the mountains northeast of Rome, spaghetti all’amatriciana is not just part of Rome's holy pasta trinity – it's beloved by all Italians and found all around the peninsula. Considered a peasant food, the dish was initially prepared with guanciale and Pecorino Romano. Tomatoes were added at the end of the 18th century, and Italian food history was made. The dish was first just known as pasta alla gricia (or griscia). The precursor to amatriciana was born among the poor shepherds of the Apennine Mountains who always kept Pecorino, lard, and guanciale on hand to flavor pasta during their seasonal migrations. In Rome, grici also used to refer to bread makers and even immigrants from Valtellina and Canton Grisons. Chef Francesco Leonardi first mentioned amatriciana in his Apicio Moderno (1790).Amatriciana recipeIngredients for 4:
18 oz. peeled tomatoes
7 oz. guanciale (or bacon)
12 oz. spaghetti (or bucatini)
4 oz. pecorino romano
salt
pepperProcessCut the guanciale into strips and sauté in a pan without adding any butter or oil – the guaniale will release its own juices an will cook in them. Separately, bring a large pot of water to a boil. Don't add salt. Add the spaghetti, and cook to half the time recommended on the package.
Meanwhile, purée the peeled tomatoes, add them to the browned guanciale.
Add a pinch of salt and keep cooking.
Drain the spaghetti, add it to the sauce, and stir. Continue cooking the pasta by adding boiling water until al dente.
Once ready, remove from the heat, sprinkle with plenty of pecorino and pepper, and serve piping hot. As simple as this flavorful pasta, it’s easy to make mistakes. Browse through the gallery above for some tips to avoid the five most common mistakes.
5 Mistakes to Avoid When Making Amatriciana
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