The Amatriciana is one of the most famous sauce for pasta, made with guanciale, pecorino cheese and tomato.
First of all, let’s explain what “guanciale” is. Guanciale is a typical italian cured meat, made from pork jowl or cheeks; in fact, its name derives from “guancia”, the italian word for cheek.
There are a few stories about how Amatriciana was born. The real story seems to be the one that says that Amatriciana comes from “pasta alla gricia”, a typical recipe from the area of Amatrice and Grisciano, two villages in Lazio. The pasta alla gricia is made with pecorino cheese, guanciale and black pepper (practically, it’s the Amatriciana without tomato sauce).
Then, at the end of XIX century, the tomatoes sauce was created and this new ingredient was added to the pasta alla gricia… and voilà, the famous Amatriciana sauce was born.
Between XIX and XX centuries, Amatriciana became very popular in Rome thanks to the frequent contacts between the capital and the village of Amatrice. At that time, in fact, a lot of innkeepers were from the area of Amatrice and they started to cook this new sauce for their customers. The romans start to appreciate the Amatriciana so much that, in a very short time, it was considered a classical recipe of the roman cuisine.
As first thing, we have a couple of myths to debunk: the real Amatriciana is made with no onions, no garlic and no bacon!
Ok, now we can start. The following recipe is for four persons.
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