As the impoverished residents of Amatrice moved to Rome in the eighteenth and nineteenth centuries, this recipe came along with them; today it is as Roman as the Colosseum, but you would never know it. Throughout America, 99 percent of Italian restaurants have this tubular-spaghetti dish on their menus, so it might as well be American now. You can use garlic here instead of onions, as the original recipe calls for. But unless your amatriciana contains guanciale (cured pig jowl), you are not even close to the original. Since pig jowl is not found in every corner store, making the dish with bacon or pancetta will yield delicious results as well. In this recipe I used onions, as in most of the American amatriciana recipes, but the bay leaves are my addition. The precursor to amatriciana sauce is sugo alla gricia, which does not contain tomatoes. The dish seems to have roots before the discovery of the New World; tomatoes came back from there to Italy. The gricia sauce contains guanciale, coarsely ground black pepper, and grated pecorino cheese to dress the pasta. This dish is still made today and is very popular in and around Rome, where it is called pasta alla gricia.
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