It was actually the shepherds who made the recipe known in the capital, due to their seasonal movements of cattle (transhumance) towards the Roman countryside.
The Amatriciana was originally made in white (without tomatoes) and only in the 1700s the tomatoes were added!
Ingredients for 4 people:
14 oz. dried bucatini or spaghetti
6 oz. thinly sliced guanciale (variety of bacon) or pancetta (smoked bacon) or chopped unsmoked bacon
3 Tbsp. extra-virgin olive oil
1 onion, finely chopped
1 28-oz. can peeled tomatoes with juices, crushed by hand
salt crushed red pepper flakes and ground black pepper to taste
1/2 cup finely grated Pecorino (about 2 oz.)
1.Saute the bacon with the oil and the onion in a large pan for 5 minutes.
2.Add red pepper flakes and ground black pepper and cook, stirring often, for about 5 minutes
3. Add tomatoes, reduce heat to low, and cook, stirring occasionally, for about 20 minutes.
4. Bring 5 liters ( 9 pints) of water to the boil, add 2 tablespoons of cooking salt, then boil the spaghetti (or your favorite kind of pasta) for the time written on the package (usually 6-8 minutes). Remember to stir occasionally!
4. Drain the spaghetti and tip into the pan with the sauce with half of the grated pecorino cheese and toss together well for one minute.
5. I suggest to put on top of your pasta other pecorino to better taste!
Enjoy your pasta.. buon appettito!!!!