Amatriciana

Amatriciana originated in Amatrice, a small town in Lazio, and is made with guanciale, San Marzano tomatoes, Pecorino Romano and dried chili. It descends from the older, cheese-and-pepper-only 'gricia' — tomatoes were added later, likely after the vegetable arrived widely in Italian cooking. The dish is closely associated with Roman trattoria cuisine today, even though its roots lie well outside the capital, and Amatrice itself has long held an annual festival celebrating the dish.