Bucatini All'amatriciana Roman Pasta

Bucatini all’amatriciana is an Italian dish traditional from Rome. Which is made with cured pork cheeks such as guanciale, also is used pecorino cheese, tomato sauce, onion and sometimes chilli. Although, it was born in the town of Amatrice in the region of Lazio.

Despite that its original name is amatriciana bianca. Which is prepared with guanciale, olive oil and pecorino cheese. Then adapted adding tomato sauce.

Bucatini All’amatriciana

Although, at the beginning, it was used spaghetti to make this pasta. But then, with the time in Rome started to use bucatini. Where became so popular, and now is a traditional way to make the pasta amatriciana. Also another pasta what is use is rigatoni.

In other words, in Italy they used only dried pasta to make all’amatriciana. Consequently they avoided using fresh pasta.

Then when they added the tomato sauce in the amatriciana. Rapidly, became very famous in Rome, duo to its delicious taste. Therefore, nowadays is considered part of the classic Roman cuisine.

As result, it is an authentic Italian dish by the Romans. Surely with great flavor.

Pecorino Romano Cheese

Guanciale cured pork cheeks meat

Guanciale is an Italian cured meat prepared from pork cheeks. Its name is derived from *guancia*, the Italian word for cheek. Photograph by wikipedia

Bucatini All’amatriciana at Le Grotte Restaurant

Photograph by Le Grotte Restaurant instagram

It is an elegant Italian restaurant located in the historical center of Rome. Besides count with traditional Italian dishes the high quality. In fact, here is the place where I ate the pasta all’amatriciana. Certainly, it is a good place to eat authentic Italian food.

First of all the restaurant has a nice classic environment for those who likes the art. Moreover, here you can try the roman pizza that consist in a thin dough and also crunchy.

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Location Rome, Italy