All'amatriciana is an Italian pasta sauce made with guanciale or pancetta, tomatoes, and dried chile peppers. Although it is often associated with Rome, it actually gets its name from its hometown of Amatrice in northern Lazio.

This piquant red sauce can be eaten with spaghetti or bucatini. Romans -- who call it Matriciana either because of their regional accent or to strip it of its ties to Amatrice -- add onions and eat it with rigatoni.

All'amatriciana is thought to be a variation on a dish called pasta alla gricia, a shepherd's favorite made with guanciale and sausage, freshly ground pepper and sprinkled with Pecorino Romano. The sausage was snubbed and the tomatoes were added in Amatrice, although apparently restaurants there still offer "Amatriciana bianca" or "rossa" depending on whether or not you want tomatoes.