Bucatini all'Amatriciana is a must of Roman cuisine, this condiment is one of the best known and loved of Italian cuisine but it is also one of the most discussed recipes starting from the name to finish with the ingredients used to make it.
It seems to be the ancestor of another typical dish, the gricia and according to tradition, the name derives from Amatrice, a small town in the upper Lazio that has always boasted the authorship of the real pasta all'amatriciana which over time has instead become one of the typical dishes of the trattorias in Rome. The Romans who imported this recipe from the Amatrician shepherds call this sauce Matriciana since this sauce actually got its name from a stamp that was put on the pig's cheek.
After proposing a first version of the dish, as it is prepared at my home, I did some research and made some changes to the recipe trying to keep faith, as much as possible, with the original recipe, thus using a good bacon, of the pecorino pdo, tomatoes and pasta, bucatini, spaghetti or penne, do a little bit of yourself;)
This is my version of pasta all'amatriciana, you can use both bucatini and spaghetti and pennette, I hope you like it and indeed, if you have any advice, suggestions or notes, come forward, there is always something to improve in the kitchen, especially when talking of traditional recipes like this one;)
Start by preparing the amatriciana sauce. Cut the bacon into strips.
Brown the bacon in a pan with a knob of lard and a little chilli.
When it is golden, remove the pan from the heat and add the peeled tomatoes, add salt and cook for 10 minutes.
Meanwhile, boil the bucatini in salted water.
Drain the pasta al dente and pour it into the pan with the amatriciana sauce. Add the grated pecorino
Sauté the pasta in the pan for a minute