Pasta Amatriciana 

This pasta is famous from Rome to at least Umbria. It's easy to make, and even though you can customize, this sauce has history which should be respected. It traces origins in the 1600's as a shepherds pasta from the town of Grisciano, and the tomato sauce was later added in nearby Amatrice. This is as close to Perugia as it is to Rome, so no wonder it can be called Umbrian.
Ingredients for authenticity are guancale (pig cheek), pecorino romano, tomato sauce, and pepper. The time required to make it respectfully I would say would be perhaps 45 minutes as a minimum. This is mostly cooking the guancale just right, watching the sauce reduce a little.
I'm glad I made it with reasonable authenticity, and would not hesitate to serve it as a nice "primi piati" course, or just as a family meal (with some salad).