How to cook amatriciana pasta, first course from Lazio

Lard, tomato, and pecorino cheese: amatriciana pasta, a traditional delicacy of Latium, is one of the most famous and appreciated first dishes of Italian cuisine. Its name originates from Amatrice, a charming village in the Gran Sasso and Monti della Laga National Park between Lazio, Abruzzo, Umbria, and Marche.

According to tradition, the recipe's origins date back to the wisdom of the agro-pastoral world, and formerly the recipe did not include the addition of tomato, while according to other sources, its ancestor was the gricia, one of the cornerstones of the gastronomy of these areas.

Would you like to know how to make amatriciana pasta? We find the first traces of this tasty delicacy in the recipe book of the Roman cook Francesco Leonardi, whose version with macaroni, tomatoes, onion, guanciale, and pecorino cheese delighted the court of Pope Pius VII in 1816. Its rapid spread in the capital was favored by exchanges between the Amatrice area and Rome between the 19th and early 20th century, and in particular, is attributed to Signora Anna De Angelis, who in 1870 began offering the renowned bucatini to passers-by near Termini Station. From this moment on, several variations spread before arriving at the canonical recipe we know today.

The first official version is mentioned in the cookbook The Talisman of Happiness by Ada Boni, published in 1927, with some substantial differences from the current preparation, such as minced lard. In 1955, Felix Dessì suggested in his best-seller The Lady in the Kitchen,  adding chopped bacon, onion, and garlic to the ingredients. Henri Paul Pellaprat referred to the procedure and ingredients close to contemporary tastes in La cuisine familiale et pratique.

Pasta amatriciana is one of the most famous and appreciated Italian dishes worldwide. Thanks to its popularity, numerous variations have been created. What is the original recipe for the authentic pasta amatriciana? The pasta formats traditionally preferred to prepare the classic Amatriciana sauce are spaghetti and bucatini.

Ingredients:

- 400 g of pasta

- 120 g of pecorino cheese from Amatrice (or Pecorino Romano DOP)

- 200 g jowl bacon

- 500 g peeled tomatoes

Prepare the pecorino cheese, grate it, and set it aside in a bowl. Bring salted water to boiling. Meanwhile, grease the bottom of a frying pan with lard or olive oil. Cut the cheek lard into strips and fry it over a moderate heat until golden and crispy. Cook the peeled tomatoes. When they are ready, use a fork to obtain a pulp, to which you will add some fine-grated pecorino cheese. When the pasta is al dente, drain it and toss it with the sauce. Before serving, add the jowl bacon and a sprinkling of fine pecorino cheese.

What is the best wine to pair with this typical dish? The most recommended option is a fresh, soft, savory red wine with a medium structure to bring out all the aromas.

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Following this procedure, you will make the original recipe of pasta amatriciana, an inviting and opulent dish iconic to Roman cuisine, best enjoyed in company. In this way, you can imagine yourself in front of a splendid table set in a cosy traditional trattoria in the capital's historic centre, amidst evocative views and ancient noble palaces.

You can consult our guide to Rome's neighbourhoods to facilitate your exploration of the historical, artistic, and archaeological masterpieces of this beautiful city. Follow our tips on the best restaurants in Rome to find the most characteristic restaurant where you can taste pasta amatriciana.

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Explore the tastes of Roman cuisine❯

People who prefer to savor the original recipes handed down by tradition consider it can seem very foolhardy to vary their preparation creatively. To be thorough, we will also mention some alternative versions to prepare pasta alla carbonara according to your taste. If you love strong-tasting flavors, there is the Amatriciana variant with onions, which involves adding tasty blond onion rings to the classic recipe, floured and fried in olive oil.

For people who like meatless recipes, the vegetarian amatriciana is highly recommended, garnished with an irresistible sauce of spring onion, basil, courgettes, peppers, celery, parsley, and chili pepper. In addition to spaghetti and bucatini, you can choose from other pasta formats, such as gnocchi with ricotta, perfect for special occasions and Sunday lunch, flavored with a pinch of nutmeg.

For refined palates, we suggest bucatini with amatriciana lobster, cooked in the destinations along the coast. In this case, the sauce does not require eggs. Paccheri with monkfish, enriched by asparagus and squid ink, is another gourmet -amatriciana variant. There is also a seafood amatriciana variant with mussels, which you can garnish with a handful of delicious chopped parsley.

• How to make pasta amatriciana: history and traditions of this speciality from Lazio

• Pasta amatriciana original recipe: ingredients and how to make it

• Where to taste authentic pasta amatriciana