Amatriciana is a classic pasta dish of Roman Cuisine, originating, possibly, from Amatrice, a small town in central Italian (which was severely hit by an earthquake a few years ago).
The key ingredient is cheecklard, a fattier version of pancetta, bacon, which could (but should not) be used alternatively.
Here is the recipe I used:
For 4 to 5 people, accordo to appetite.
-500gr pasta (use the whole packet, it is usually 500gr).
-125gr (8 or 9oz) of cheeklard.
– A spoonful of Extra Virgin Olive Oil.
– A dash of dry white wine.
-400gr (15oz) of tomato sauce or pelati
-1 red hot pepper (or less).
-100gr (3.5oz) of freshly grated Pecorino Romano.
– Salt and Black pepper.
As you can see two of these ingredients are also in Cacio e Pepe.
This is yhe beauty of Roman Cuisine: take away or add a couple of things and you end up with another masterpiece pasta dish.