Actually, the most typical pasta made all'amatricana is bucatini, a kind of thick spaghetti with a hole in it ('buco' means hole in Italian), also known as perciatelli. Rigatoni are also very nice with this sauce, as are fettucine.
This dish is one of the iconic pasta of Roman cookery, although it actually originated in a small town called Amatrice (hence the name) in what is now northeastern Lazio, but was formerly part of the region called Abruzzo.
PS: L'AMATRICIANA sauce "made in Amatrice" uses:
Guanciale, (a sort of jowl bacon); Olive oil; White vine and Tomato sauce, (added only after the arrival of the Tomato from the Americas).
It's a condiment for Spaghetti, (not bucatini); seasoned with Pecorino, (preferably local and not Romano).
Ingredients not mentioned in the original recipe: onions, garlic, carrots, hot pepper, parmigiano.
Here's a quote of the poet/writer Carlo Baccari that describes the simplicity of this recipe made by shepherds, (it's in Italian, I was unable to trace it in English): "la pecora mite e il bravo maiale, donarono insieme formaggio e guanciale." Buon Appetito!