Spaghetti all'Amatriciana, codified by the municipality of Amatrice in 2000

Spaghetti all'Amatriciana is one of the most iconic dishes in Italian cuisine, particularly in the Lazio region, and is deeply connected to the town of Amatrice. This classic pasta dish is known for its rich and flavorful sauce made from guanciale (cured pork cheek), tomatoes, and Pecorino Romano cheese. While the dish has been enjoyed for centuries, in 2000 the municipality of Amatrice officially codified the recipe, establishing its traditional preparation and preserving the cultural heritage of this beloved dish.

The recipe codified by the municipality aims to protect the authenticity of Spaghetti all'Amatriciana by specifying the use of only certain ingredients and methods to maintain its traditional taste and preparation.

Ingredients:

• 400 g of spaghetti (preferably)
• 150 g of guanciale (pork cheek)
• 400 g of peeled tomatoes (fresh or canned)
• 50 g of Pecorino Romano cheese, freshly grated
• 1 small onion (optional, as traditional recipes do not always include it)
• 1 tablespoon of extra virgin olive oil
• A pinch of chili flakes (optional)
• Salt to taste
• Black pepper to taste

Preparation:

1. Prepare the guanciale: Slice the guanciale into small strips or cubes. In a large pan, heat the olive oil over medium heat. Add the guanciale and cook it until it becomes crispy and golden brown, releasing its fat.

2. Prepare the sauce: If using onion, add finely chopped onion to the pan with the guanciale and sauté until softened, about 3-4 minutes. Add the peeled tomatoes and break them down with a spoon. Simmer the sauce for about 20-25 minutes, allowing the flavors to blend together. If you like a bit of heat, you can add chili flakes at this stage.

3. Cook the spaghetti: While the sauce is simmering, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions, usually about 9-11 minutes, until al dente.

4. Combine: Once the spaghetti is ready, drain it and add it directly to the pan with the sauce. Toss everything together so the pasta is coated well with the sauce. Cook for a minute or two, allowing the flavors to meld.

5. Serve: Serve the pasta hot, sprinkled generously with grated Pecorino Romano cheese. Optionally, add a touch of black pepper for extra flavor.

Conclusion:

Spaghetti all'Amatriciana is a beloved dish that represents the flavors of Lazio and has become a symbol of Italian culinary tradition. The official codification of the recipe by the municipality of Amatrice in 2000 ensures that the dish is made using the authentic ingredients and methods, preserving its rich cultural legacy. Whether enjoyed in Italy or at home, Spaghetti all'Amatriciana offers a delicious taste of Italy’s heritage.

Wine pairing: A glass of medium-bodied red wine such as a Chianti or Montepulciano d’Abruzzo pairs wonderfully with this dish, balancing the richness of the guanciale and the acidity of the tomatoes.