Sugo all’amatriciana, or alla matriciana (in Romanesco dialect),also known as salsa all’amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese from Amatrice, tomato, and, in some variations, onion. 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. The Italian government has named it a traditional agro-alimentary product of Lazio.
This is my own version.
Ingredients x2 :
-Tomato sauce 500ml
-Guanciale 300gr
-Pecorino romano
-Half glass of wine
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