Sugo all'amatriciana or sugo alla matriciana is an Italian pasta sauce prepared with guanciale or pancetta and tomatoes. The dish is named after the town of Amatrice in northern Lazio, where it was invented. Romans prefer to call it "alla Matriciana" due to Roman dialect's tendency to clip initial vowels. Percentages are relative to US recommendations for adults. ... For other uses, see Sauce (disambiguation). ... Guanciale is a kind of unsmoked Italian bacon prepared with pigs jowl or cheeks. ... Packaged pancetta. ... For other uses, see Tomato (disambiguation). ... Amatrice is a town and commune in the province of Rieti, in northern Lazio (central Italy). ... For the football club, see S.S. Lazio Lazio (Latium in Latin) is a regione of central Italy, bordered by Tuscany, Umbria, Abruzzi, Marche, Molise, Campania and the Tyrrhenian Sea. ... For other uses, see Rome (disambiguation). ... Romanesco is a group of Romance dialects spoken in Rome and most of the surrounding regions of Lazio, Umbria, central Marche and extreme southern Tuscany in central Italy. ...

It is thought to be derived from a dish named pasta alla gricia, made with pasta and a sauce made of guanciale and pieces of sausages sautéed with olive oil, seasoned with freshly ground black pepper, and served mixed with Pecorino Romano cheese. It is popular in all Central Italy but also identified with Rome. It was Amatrice where tomato was added to gricia (while the sausages were eliminated) and the sauce was formed (the restaurants in Amatrice still propose "Amatriciana bianca" and "rossa", that is, without or with tomatoes). This article is about the prepared meat. ... For the Popeye character, see Olive Oyl. ... Binomial name L. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... Categories: Food and drink stubs | Italian cheeses ... Central Italy, encompasses six of the countrys 20 autonomous regions: Abruzzo Lazio Marche Molise Toscana Umbria Although the regions of Abruzzo and Molise are geographically located in Central Italy, the European office for statistics (Eurostat) lists these two regions within Southern Italy. ...

There are many varieties of sugo all'amatriciana. In Amatrice, it is prepared without onions, which is not typical of standard recipes from outside the area. On the other hand, some may prefer to add garlic or white wine, or replace black pepper with red pepper, though such practices are not accepted by purists. However, everyone agrees that cream should be avoided. For other uses, see Onion (disambiguation). ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... This article is about the beverage. ... Cream is a dairy product that is composed of the higher-fat layer skimmed from the top of raw milk before homogenization. ...

Although people of Amatrice are proud to be inventors of spaghetti all'amatriciana, the preferred type of pasta for this sauce elsewhere in Italy is usually bucatini (though the recipe in Il cucchiaio d'argento does use spaghetti). In Rome amatriciana sauce is also often used with rigatoni. It is mixed in a serving bowl with the pasta, and then Pecorino Romano is added and tossed thoroughly. For other uses, see Spaghetti (disambiguation). ... Bucatini Bucatini is a thick spaghetti-like pasta with a hole running through the middle. ... Il cucchiaio dargento (The Silver Spoon in English) is a major Italian cookbook, a kitchen reference work originally published in 1950 by the design and architecture magazine Domus. ... Rigatoni is a form of pasta that is tube-shaped. ... Categories: Food and drink stubs | Italian cheeses ...

External links

• Spaghetti all'amatriciana in Italian
• Ingredients and recipe in Italian
• Ingredients and recipe in English (same source as above)
• Emeril Lagasse's recipe in English
• Henrik Aslund's modified recipe in English