There are two versions: "original and historic" the amatriciana, although other variants are good (de gustibus ....) Try these: the first is the oldest and is without the tomato, after this crop has come in Our continent has the second most famous amatriciana, both strictly with spaghetti (for god sake I adore bucatini, but the original is with spaghetti), fresh pig cheek (smoked) of Amatrice (or smoked bacon it changes the taste but one can use it ) , pecorino of Amatrice but if you canÃ¢â‚¬â„¢t find it use normal pecorino (sorry if I insist, but if these ingredients are altered the flavor is completely changed), oil, salt, red pepper (the chili hot ones), half a glass of white wine. Absolutely avoid onion and pepper, parsley or other amenities. To taste the real amatriciana go on the spot so to Amatrice and taste the real sauce. Nowadays they use tomatoes it makes the diierece but itÃ¢â‚¬â„¢s good too try them both!!!!!!!!!