Dishes
Pasta all'amatriciana: tomato, guanciale and pecorino
In short: amatriciana is a classic pasta sauce from the town of Amatrice, north-east of Rome. The base is simple: guanciale (cured pork cheek), tomato and pecorino. Together they make a sauce that is sweet, salty and spicy at once.
What goes into an amatriciana?
- Guanciale: rendered until the fat is translucent and the meat is crisp.
- Tomato: the sauce is red, unlike its white predecessor, the gricia.
- Pecorino: hard sheep's cheese, salty and sharp.
- Often also black pepper or a little chilli and a splash of white wine.
Italians have argued about onion and garlic for decades. In Amatrice itself, they leave them out.
Which pasta?
In Amatrice it is traditionally eaten with spaghetti, in Rome often with bucatini or rigatoni. At Benoti you choose your pasta: linguine or rigatoni, or have the sauce with a Carnaroli risotto.
Amatriciana at Benoti
Our Amatriciana combines a rich tomato sauce with crisp guanciale, fresh basil and pecorino. Also read about the other Roman classic with guanciale: carbonara.
Frequently asked questions
Is amatriciana spicy?
Slightly. Traditionally it contains a little chilli or black pepper, but it is mainly savoury thanks to the guanciale and pecorino.
Can I make amatriciana with bacon?
At home you can, but it tastes different: guanciale has more fat and a deeper, sweeter flavour than bacon or pancetta.