Pasta all'Amatriciana is a traditional Italian dish originating from the town of Amatrice in the Lazio region. It typically features a sauce made from guanciale (cured pork cheek), Pecorino Romano cheese, and tomatoes, creating a rich and savory flavor profile. The dish is commonly served with bucatini or spaghetti. The preparation involves sautéing the guanciale until crispy, then adding tomatoes to create the sauce. Finally, the cooked pasta is combined with the sauce and topped with grated Pecorino Romano. This dish is celebrated for its simplicity and robust taste, making it a favorite in Italian cuisine.