Pasta all amatriciana or amatriciana is a typical dish of Roman trattorias and taverns but originally from the town of Amatrice, in the province of Rieti. The basic ingredients are basically three: pecorino, guanciale, and tomato sauce.
Amatriciana is a pasta sauce that originated in the city of Amatrice in Italy during the 1700s. With its medium-bodied structure and fresh character, Montepulciano d’Abruzzo is the ideal companion for amatriciana pasta.
Bucatini all amatriciana is an ode to simplicity rich smoked pork, sweet tomatoes, heat from chili peppers, and the sharp, salty kick of pecorino cheese. Because amatriciana is a classic dish it has a long history and because it is Italian, this history is controversial and hotly disputed.
Spaghetti Amatriciana (spaghetti with tomato and bacon) can be stored in an airtight container in the refrigerator for up to one day. Freezing it is not recommended.
If you are passionate about other real recipes for spaghetti Amatriciana, after tasting our version try the other variations using garlic or onion or sweating with water instead of wine… then choose your favorite! For this version we used spaghetti no. 3, but spaghetti no. 5 and spaghettoni will do just fine too. Try it!
After the terrible earthquake that destroyed the town of Amatrice, as well as nearby towns and villages, in August 2016, many people around the world showed their support, including restaurants, which contributed to the fundraising for the reconstruction by donating money for each dish of Amatriciana ordered, making this recipe a symbol not only of a country, but of an entire struggling population.