Sugo all’amatriciana , or alla matriciana also known as salsa all’amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese from Amatrice and tomato.
Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the Amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine.
INGREDIENTS
500 g. of spaghetti, 125 g. of Amatrice guanciale, a drop of dry white wine, 6 or 7 San Marzano tomatoes or 400 g. of peeled tomatoes, a pinch of hot chili pepper, 100 g .of grated pecorino from Amatrice, salt.