Sunday, May 19 2024

Originating in the small town of Amatrice in the central region of Lazio, this beloved recipe has won the palates of cooking enthusiasts around the world with its simple but robust flavors.

The origins of amatriciana date back to the 18th century, when it was first prepared by shepherds in the Apennine mountains.

The dish was originally known as “gricia,” named after the “grici,” or local shepherds who roamed the hills with their flocks.

Over time, the recipe evolved with the introduction of tomatoes, an ingredient from the New World, transforming into the flavorful sauce we now recognize as “Amatriciana.”

Today, this classic Italian pasta dish continues to be celebrated for its harmonious blend of ingredients-crispy guanciale, spicy tomatoes-all generously laid over al dente pasta and finished with a generous shower of pecorino romano cheese.

The history of amatriciana is not only a story of culinary evolution, but also a testament to the enduring appeal of simple, time-honored recipes that have stood the test of time and continue to delight generations of food lovers.




  • 14 oz spaghetti or mezze maniche or bucatini
  • 5.3 oz guanciale
  • 14 oz canned peeled tomatoes
  • Extra-virgin olive oil to taste
  • Salt to taste
  • Grated Pecorino Romano cheese to taste

1. Cut the guanciale into small cubes and place it in a skillet with a drizzle of extra-virgin olive oil. Cook over medium-low heat until the guanciale becomes crispy.
2. Add the canned peeled tomatoes (broken up with your hands).Cook over medium heat for about 15-20 minutes until the sauce thickens.
3. Meanwhile, bring a pot of salted water to a boil and cook the spaghetti until al dente.
4. Drain the spaghetti and add it to the skillet with the sauce. Toss well to combine the ingredients.
5. Serve the spaghetti with a generous sprinkling of grated Pecorino Romano cheese.


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