Bucatini all’Amatriciana is a famous Roman pasta, yet it is originally from Amatrice, near Rieti, on the border of Lazio and Abruzzo. The combination of guanciale and tomato with the addition of pecorino gives this dish its distinctive brick-red color. Amatriciana is traditionally made with bucatini, called as such because the long pasta has a tiny hole in the middle of the noodle that captures sauce and that stands up to the boldness of this rich sauce. Spaghetti works well here too. <br />One of the various disputes over the many names given to regional dishes is true for Amatriciana as well. In classic Italian style, there is a heated debate around the spelling of this dish: while most spell it with the initial A, signaling that it is from Amatrice in Lazio, yet the dish can also be spelled Matriciana, from Matrice in Molise -- it just depends on who you ask! <br />This recipe is from Chris Boswell of the Rome Sustainable Food Project and was printed in the cookbook "Pasta," The Little Bookroom, 2013

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