The origin of the Amatriciana was a recipe named gricia. Grici were what the Romans called the sellers of bread and comestibles. They were so called in that a number of them emigrated from the Swiss canton of Grisons. According to one hypothesis, the name originates from the village of Grisciano, in the comune of Accumoli, near Amatrice

Source: wikipedia.com

1. Dice guanciale and fry on low fire in its grease.  Remove from pan.
2. Chop and fry onion in the same grease and add peperoncino and a dash of white wine.
3. When wine evaporates and onion gets golden, add the guanciale and turn for 30 seconds.
4. Add the contents of tomato can as well as the extract cube.
5. In the meanwhile cook pasta al dente n lots of water and some salt.
6. When sauce thickens pour over cooked pasta and mix well