Bucatini all'Amatriciana
Amatrice, Italy
This rich pasta dish combines thick, hollow bucatini with a savory sauce of cured pork jowl, tomatoes, and pecorino cheese. It balances the acidity of the tomatoes with the rich, salty depth of the cured meat.
Why locals eat it
While traditionally originating in the town of Amatrice, this dish was enthusiastically adopted by Rome and has become a staple of Roman trattorias. Its precise recipe and origin remain a friendly point of debate among Lazio locals.
Local tip
Wear dark colors or ask for a bib when ordering this, as eating springy bucatini can easily result in stray tomato sauce splatters.
Typically made with
Bucatini, Guanciale, Pecorino Romano, Tomato, White wine, Chili pepper. Recipes vary — always check with the vendor if you have allergies.