Dara Klein’s amatriciana pasta recipe

“The first time I put amatriciana on the menu at Tiella I was incredibly nervous,” says Dara Klein. “It’s one of the four great Roman pastas (along with cacio e pepe, gricia and carbonara) and since it’s my favourite of the lot, I wanted to honour the original recipe as much as possible.“Speak to any Roman and they are deeply protective of their pasta, perhaps because so much of the world has taken their culinary ideas for a spin. There are times when I feel deeply passionate about tradition and ‘authenticity’, and others when I wish the rules would relax. When it comes to amatriciana, I wouldn’t dare mess with it.“The dish is said to have originated in the town of Amatrice, neighbouring Rome. Supposedly the movement of shepherds between Abruzzo and Lazio brought the dish to the city. Gric