Discover Rome's Best: Top 3 Pasta all'Amatriciana Spots

Rome's love affair with Pasta all'Amatriciana is evident in the city's numerous trattorias, each boasting their own version of this classic dish. Known for its rich tomato sauce and savory guanciale, it's a must-try for anyone visiting the Eternal City.

My 3 Favorite Pasta all'Amatriciana Spots in Rome

Let me take you through Rome's cobbled streets to the places that do Amatriciana justice.

• Trattoria Vecchia Roma - This place offers a hearty, traditional Amatriciana that never disappoints. Their sauce is a perfect blend of tangy tomatoes and rich pork.
• Il Bucatino - Known for their generous portions, Il Bucatino's Amatriciana is both comforting and deeply satisfying, with a robust flavor profile.
• Sora Lella - On the Tiber Island, this restaurant serves a more refined version of Amatriciana, with perfectly rendered guanciale and a sauce that sings with flavor.

The History of Pasta all'Amatriciana

The story of Pasta all'Amatriciana begins in the small town of Amatrice, located in the Apennine mountains. Originally a shepherd's dish made with just pasta and cured pork (guanciale), the recipe evolved to include tomato sauce after the introduction of tomatoes to Italy in the 16th century. This dish perfectly represents the fusion of Italian regional cooking, combining ingredients from the mountains and the newfound treasures from the New World.

Try It At Home: Simple Amatriciana Recipe

Craving Amatriciana but can't make it to Rome? Here's a simple recipe to recreate this classic at home:

• Ingredients: 400g pasta (bucatini or spaghetti), 150g guanciale (or pancetta), 400g canned San Marzano tomatoes, 1 small chili, grated Pecorino cheese, olive oil, salt.
• Instructions: Cut the guanciale into small strips and lightly fry in olive oil until crispy. Add the tomatoes and chili, simmering for about 20 minutes. Cook the pasta al dente, mix with the sauce, and finish with a generous sprinkle of Pecorino cheese. Simple, yet utterly delicious!