Amatriciana

n. traditional Italian sauce for pasta (made with bacon, tomatoes and herbs), sauce is named for the tiny town of Amatrice (Italy)

Sugo all'amatriciana or sugo alla matriciana is an Italian pasta sauce prepared with guanciale or pancetta and tomatoes. The dish is named after the town of Amatrice in northern Lazio, where it was invented. Romans prefer to call it "alla Matriciana" due to Roman dialect's tendency to clip initial vowels.
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A pasta sauce, originally from the town of Amatrice in the province of Rieti and a variation on the original Abruzzese version which contained no tomatoes. Amatriciana is made by sauteing a cured meat called guanciale (from the pork cheek) in olive oil, then adding minced onion and cooking until golden.
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This sauce is the "white" version of amatriciana , another Latium sauce that hails from the town of Amatrice in the province of Rieti; gricia stayed closer to its tomatoless roots, while amatriciana adopted a sporty red coat.
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