Dish · italian
Amatriciana
Bucatini in a sauce of guanciale, tomato, and pecorino, with a chili kick from red pepper flakes and no garlic or onion in most versions. The guanciale fat, not olive oil, carries the sauce.
Where it comes from
The dish takes its name from Amatrice, a town in Lazio, where a plain guanciale and pecorino pasta predates tomatoes and picked them up only after tomatoes spread through Italian cooking. Rome later adopted the tomato version as its own.
What cooks argue about
The long-running fight is guanciale against pancetta, since pancetta is easier to find but lacks the same rendered fat. Cooks also split on whether onion or garlic belongs in the pan.
Versions
Nobody has published a amatriciana here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
bucatini
guanciale