Sugo all'amatriciana
Bucatini all'amatriciana
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| Course | Primo |
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| Place of origin | Italy |
| Region or state | Lazio |
| Serving temperature | Hot over pasta |
| Main ingredients | Tomatoes, guanciale, cheese (Pecorino Romano), olive oil |
| Variations | Onion, garlic, black pepper, chili |
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Sugo or salsa all'amatriciana (Italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]) is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese from Amatrice, tomato, and, in some variations, onion. Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the Amatriciana is one of the best known pasta sauces in Roman and Italian cuisine. The Italian government has named it a traditional agro-alimentary product of Lazio.
Amatriciana originates from a recipe named gricia. Grici were what Romans—modern dwellers of Rome, not the ancient ones—called the sellers of bread and comestibles. They were so called in that a number of them emigrated from the Swiss canton of Grisons. According to another hypothesis, the name originates from the hamlet of Grisciano, in the comune of Accumoli, near Amatrice. The sauce was (and still is) prepared with guanciale (cured pork cheek) and grated pecorino. According to the matching hypothesis, ingredients reflect local products available either to a simple grocery store or to common folk who practiced herding in the mountainous area. At some point, a little olive oil was added to the recipe. In the 1960s, the Amatriciana sauce was still prepared in this way in Amatrice itself.
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