The History of Bucatini all’Amatriciana

Bucatini all’Amatriciana was first created in Amatrice, an area of Italy that lies on the border between Lazio and Abruzzo. It is believed to have been invented by shepherds living and working in the surrounding area and consequently was developed using simple ingredients that could be transported easily. According to Chef Lidia Matticchio Bastianich, the dish was originally made with a white sauce before tomatoes were introduced to Italy in the 18th century. Additionally, it’s thought that leftover pieces of pork were probably used in the original recipe, then later replaced with guanciale. As the dish evolved over time, the key ingredients changed — modern bucatini all’Amatriciana is made with bucatini pasta, guanciale, olive oil, ripe plum tomatoes, and pecorino cheese. Additionally, as the dish moved away from its roots in the shepherding fields, it became popular in cities. More specifically, it evolved into a specialty of trattorias and restaurants in Rome. Today, the dish is still closely associated with Rome and its native Amatrice, but is made in restaurants and homes in many other parts of the world, too.