Amatriciana

Amatriciana is the boldest of Rome's pasta pillars, combining guanciale, tomato, and pecorino for a sauce that's 25% punchier than Cacio e Pepe thanks to the rendered pork fat and acid from 400 grams of canned San Marzano tomatoes. The guanciale is crisped separately to release 15 grams of fat before adding the tomatoes, then tossed with bucatini or spaghetti and finished with a shower of pecorino.