The interpretations of the original recipe are varied but mainly involve different proportions between these four main ingredients.
Pasta all’amatriciana is simple to make, delicious and easy enough that anyone can do it and guarantee excellent results.
Bucatini all’amatriciana is a starter dish regularly eaten in Roman households, like pasta carbonara, whose recipe has, over time, been tweaked and amended, normally in relation to the proportions and use of ingredients that go into the recipe.
Starting from the thickness and shape of the strips of bacon, for example, or the different methods of frying them (without fat, with oil or lard) and how they are simmered (wine, vinegar, or neither).
Another small but important variation relates to the choice of pasta, and the varying quantities of meat and pasta used in the recipe.
Another point of contention is the amount of fried onion used in the preparation, if indeed there is any at all.
With such a wide variety in the interpretation of what should be a simple recipe it is easy to see why writing this amatriciana recipe is not such a simple matter.
In our version of pasta all’amatriciana we propose the use of bucatini, spaghetti or spaghettoni, peeled tomatoes or fresh and ripe tomatoes, a delicate and not too salty pecorino, and finally peperoncino and dry white wine to complete the dish.