Pasta all'Amatriciana
Amatrice, Rieti, Lazio (historical Abruzzo)
The pasta of Amatrice (now claimed by Lazio, historically Abruzzo): guanciale rendered in its own fat until crisp, a splash of dry white wine to deglaze, then San Marzano tomatoes crushed by hand, long-simmered to a dense, oily sauce, dressed over rigatoni or bucatini and finished with Pecorino Romano. The strict Amatrice recipe uses no onion, no garlic, and no olive oil beyond what renders from the guanciale — these additions are Roman adaptations considered heresy in Amatrice. The tomato sauce is short-cooked (20-25 minutes) to preserve brightness.