{"id":1010681,"date":"2026-11-04T08:50:07","date_gmt":"2026-11-04T07:50:07","guid":{"rendered":"https:\/\/www.organicfarming-italy.com\/pasta-all-amatriciana-original-italian\/"},"modified":"2026-11-04T09:26:05","modified_gmt":"2026-11-04T08:26:05","slug":"pasta-all-amatriciana-original-italian","status":"publish","type":"post","link":"https:\/\/www.organicfarming-italy.com\/en\/pasta-all-amatriciana-original-italian\/","title":{"rendered":"Authentic Italian Pasta all\u2019Amatriciana \u2013 The Real Recipe"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Authentic Italian Pasta all\u2019Amatriciana \u2013 The Real Recipe from Lazio<\/h2>\n\n<p class=\"wp-block-paragraph\">A true <strong>authentic Italian Pasta all\u2019Amatriciana<\/strong> perfectly demonstrates why Italian cuisine can create so much flavor with so few ingredients. Guanciale, good tomatoes, Pecorino Romano, a little peperoncino, and pasta \u2013 this classic from Lazio doesn&#8217;t really need more.<\/p>\n\n<p class=\"wp-block-paragraph\">Amatriciana originates from <strong>Amatrice<\/strong> and is now closely associated with Roman cuisine. Its sauce is rich, savory, slightly spicy, and surprisingly uncomplicated. The key is not many ingredients, but the right products and the correct order of preparation.<\/p>\n\n<p class=\"wp-block-paragraph\">In this recipe, Signora Emilia shows you step-by-step how to make <strong>authentic Italian Pasta all\u2019Amatriciana<\/strong> \u2013 without cream, without onions, and without unnecessary extras.<\/p>\n\n<h2 class=\"wp-block-heading\" id=\"inhaltsverzeichnis\">Table of Contents<\/h2>\n\n<ul class=\"wp-block-list\">\n<li><a href=\"#was-ist-amatriciana\">What is Pasta all\u2019Amatriciana?<\/a><\/li>\n<li><a href=\"#rezept-steckbrief\">Recipe Overview<\/a><\/li>\n<li><a href=\"#zutaten\">Ingredients for Pasta all\u2019Amatriciana<\/a><\/li>\n<li><a href=\"#guanciale\">Why Guanciale is So Important<\/a><\/li>\n<li><a href=\"#pecorino\">Pecorino Romano Instead of Parmesan<\/a><\/li>\n<li><a href=\"#zubereitung\">Step-by-Step Preparation<\/a><\/li>\n<li><a href=\"#fehler\">Common Mistakes<\/a><\/li>\n<li><a href=\"#tipps\">Tips from Signora Emilia<\/a><\/li>\n<li><a href=\"#faq\">Frequently Asked Questions<\/a><\/li>\n<li><a href=\"#olivenoel\">The Perfect Organic Olive Oil<\/a><\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\" id=\"was-ist-amatriciana\">What is Pasta all\u2019Amatriciana?<\/h2>\n\n<p class=\"wp-block-paragraph\">Pasta all\u2019Amatriciana is a classic pasta dish from Lazio. It owes its name to the small town of <strong>Amatrice<\/strong>. There, an even simpler version without tomatoes first emerged: the Gricia. When tomatoes later became part of the regional cuisine, Amatriciana developed from it.<\/p>\n\n<p class=\"wp-block-paragraph\">The dish became particularly popular in Rome. That&#8217;s why you can find it today in many traditional Roman trattorias. The sauce is often served with <strong>Bucatini<\/strong>, which are slightly thicker, hollow noodles. But spaghetti or rigatoni also pair excellently.<\/p>\n\n<p class=\"wp-block-paragraph\">What distinguishes an <strong>authentic Italian Pasta all\u2019Amatriciana<\/strong> from many modified versions is its clarity: Guanciale provides fat and seasoning, tomatoes provide fruitiness and acidity, Pecorino Romano provides salt and depth, and peperoncino provides a subtle spiciness.<\/p>\n\n<h2 class=\"wp-block-heading\" id=\"rezept-steckbrief\">Recipe Overview: Pasta all\u2019Amatriciana<\/h2>\n\n<figure class=\"wp-block-table\"><table><tbody>\n<tr><td><strong>Category<\/strong><\/td><td>Pasta \/ Primo Piatto<\/td><\/tr>\n<tr><td><strong>Cuisine<\/strong><\/td><td>Italian, Lazio \/ Amatrice \/ Rome<\/td><\/tr>\n<tr><td><strong>Prep Time<\/strong><\/td><td>approx. 10 minutes<\/td><\/tr>\n<tr><td><strong>Cook Time<\/strong><\/td><td>approx. 20 minutes<\/td><\/tr>\n<tr><td><strong>Total Time<\/strong><\/td><td>approx. 30 minutes<\/td><\/tr>\n<tr><td><strong>Servings<\/strong><\/td><td>4<\/td><\/tr>\n<tr><td><strong>Difficulty<\/strong><\/td><td>easy<\/td><\/tr>\n<tr><td><strong>Special Feature<\/strong><\/td><td>with guanciale and Pecorino Romano, no cream<\/td><\/tr>\n<\/tbody><\/table><\/figure>\n\n<h2 class=\"wp-block-heading\" id=\"zutaten\">Ingredients for Authentic Italian Pasta all\u2019Amatriciana<\/h2>\n\n<p class=\"wp-block-paragraph\"><strong>For 4 servings:<\/strong><\/p>\n\n<figure class=\"wp-block-table\"><table><thead><tr><th>Ingredient<\/th><th>Quantity<\/th><\/tr><\/thead><tbody>\n<tr><td>Bucatini, Spaghetti, or Rigatoni<\/td><td>400 g<\/td><\/tr>\n<tr><td>Guanciale<\/td><td>150 g<\/td><\/tr>\n<tr><td>Peeled tomatoes, preferably high quality<\/td><td>400 g<\/td><\/tr>\n<tr><td>Pecorino Romano<\/td><td>80\u2013100 g<\/td><\/tr>\n<tr><td>Dried peperoncino or chili flakes<\/td><td>to taste<\/td><\/tr>\n<tr><td>Freshly ground black pepper<\/td><td>to taste<\/td><\/tr>\n<tr><td>Salt for the pasta water<\/td><td>as needed<\/td><\/tr>\n<\/tbody><\/table><\/figure>\n\n<p class=\"wp-block-paragraph\"><strong>Important:<\/strong> A classic Amatriciana does not contain cream, onions, or Parmesan. Additional olive oil is usually not necessary either, because the guanciale releases enough aromatic fat when slowly rendered.<\/p>\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"507\" src=\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/amatriciana-zutaten-guanciale-tomaten-1.webp\" alt=\"Ingredients for Pasta all&#x2019;Amatriciana with Guanciale and Tomatoes | Organic Farming Italy\" class=\"wp-image-1010690\" srcset=\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/amatriciana-zutaten-guanciale-tomaten-1.webp 900w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/amatriciana-zutaten-guanciale-tomaten-1-768x433.webp 768w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/amatriciana-zutaten-guanciale-tomaten-1-500x282.webp 500w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/><figcaption class=\"wp-element-caption\">Guanciale, tomatoes, and peperoncino form the aromatic base of Amatriciana.<\/figcaption><\/figure>\n\n<h2 class=\"wp-block-heading\" id=\"guanciale\">Why Guanciale is So Important for Authentic Amatriciana<\/h2>\n\n<p class=\"wp-block-paragraph\">Guanciale is air-cured pork jowl and significantly more intense in flavor than regular bacon. Its high fat content is not a disadvantage in this dish, but the real secret. When slowly heated, the fat renders out and forms the aromatic base of the sauce.<\/p>\n\n<p class=\"wp-block-paragraph\">That&#8217;s precisely why you shouldn&#8217;t fry the guanciale in an already very hot pan. Place it in a cold pan and slowly increase the temperature. This way, it will become golden brown and crispy on the outside, while enough fat can render out.<\/p>\n\n<p class=\"wp-block-paragraph\">If you can&#8217;t find guanciale, you can use pancetta as a last resort. However, for an <strong>authentic Italian Pasta all\u2019Amatriciana<\/strong>, it&#8217;s worth getting real guanciale. The same applies, by the way, to a good <a href=\"https:\/\/www.organicfarming-italy.com\/en\/spaghetti-carbonara-rezept-original\/\">Spaghetti Carbonara<\/a>.<\/p>\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"507\" src=\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/amatriciana-bucatini-guanciale-tomaten-1.webp\" alt=\"Bucatini, Guanciale, and Tomatoes for Pasta all&#x2019;Amatriciana | Organic Farming Italy\" class=\"wp-image-1010691\" srcset=\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/amatriciana-bucatini-guanciale-tomaten-1.webp 900w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/amatriciana-bucatini-guanciale-tomaten-1-768x433.webp 768w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/amatriciana-bucatini-guanciale-tomaten-1-500x282.webp 500w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/><figcaption class=\"wp-element-caption\">Bucatini, guanciale, tomatoes, and peperoncino \u2013 few ingredients, lots of flavor.<\/figcaption><\/figure>\n\n<h2 class=\"wp-block-heading\" id=\"pecorino\">Pecorino Romano Instead of Parmesan<\/h2>\n\n<p class=\"wp-block-paragraph\">Authentic Amatriciana calls for <strong>Pecorino Romano<\/strong>. This hard cheese made from sheep&#8217;s milk is stronger and saltier than Parmigiano Reggiano, making it particularly well-suited to the tomatoes and guanciale.<\/p>\n\n<p class=\"wp-block-paragraph\">Grate the Pecorino as finely as possible. This way, it will combine well with the pasta and sauce at the end. Be conservative with salt, as guanciale and Pecorino already bring plenty of seasoning. You can find more about the cheese and its origin at the official <a href=\"https:\/\/www.pecorinoromano.com\/de\" target=\"_blank\" rel=\"noopener\">Consorzio per la Tutela del Formaggio Pecorino Romano DOP<\/a>.<\/p>\n\n<figure class=\"wp-block-image alignleft size-large is-resized\" style=\"width:60%\"><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"507\" src=\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/pecorino-romano-amatriciana-1.webp\" alt=\"Pecorino Romano for Pasta all&#x2019;Amatriciana | Organic Farming Italy\" class=\"wp-image-1010692\" style=\"width:100%\" srcset=\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/pecorino-romano-amatriciana-1.webp 900w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/pecorino-romano-amatriciana-1-768x433.webp 768w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/pecorino-romano-amatriciana-1-500x282.webp 500w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/><figcaption class=\"wp-element-caption\">Pecorino Romano provides the typical savory, salty note of Amatriciana.<\/figcaption><\/figure>\n\n<p class=\"wp-block-paragraph\">The cheese is only mixed into the pasta or freshly grated over it towards the end. Too much heat can cause it to clump. Therefore, do not add it to a vigorously boiling sauce.<\/p>\n\n<h2 class=\"wp-block-heading\" id=\"zubereitung\">Authentic Italian Pasta all\u2019Amatriciana \u2013 Step by Step<\/h2>\n\n<h3 class=\"wp-block-heading\" id=\"schritt-1-guanciale\">Step 1: Prepare the Guanciale<\/h3>\n\n<p class=\"wp-block-paragraph\">If necessary, remove the rind and cut the guanciale into strips or cubes about half to one centimeter wide. The pieces should have some substance.<\/p>\n\n<h3 class=\"wp-block-heading\" id=\"schritt-2-guanciale-auslassen\">Step 2: Slowly Render the Guanciale<\/h3>\n\n<p class=\"wp-block-paragraph\">Place the guanciale in a cold pan without additional oil. Slowly heat it to medium temperature. After a few minutes, the fat will render out and the pieces will turn golden brown and crispy. Remove about half of the crispy guanciale and set it aside for later.<\/p>\n\n<h3 class=\"wp-block-heading\" id=\"schritt-3-tomatensauce\">Step 3: Prepare the Tomato Sauce<\/h3>\n\n<p class=\"wp-block-paragraph\">Roughly crush the peeled tomatoes. Add the peperoncino to the rendered guanciale fat, then add the tomatoes to the pan. Let the sauce simmer gently for about 10 to 15 minutes until it has thickened slightly.<\/p>\n\n<h3 class=\"wp-block-heading\" id=\"schritt-4-pasta\">Step 4: Cook the Pasta al Dente<\/h3>\n\n<p class=\"wp-block-paragraph\">Cook the pasta in plenty of salted water. Remove it from the water about one to two minutes before the indicated cooking time. Be sure to save a cup of pasta water beforehand.<\/p>\n\n<p class=\"wp-block-paragraph\">The starchy pasta water will later help to bind the sauce and pasta together. You know this principle from our <a href=\"https:\/\/www.organicfarming-italy.com\/en\/spaghetti-aglio-e-olio-rezept\/\">Spaghetti Aglio e Olio recipe<\/a> as well.<\/p>\n\n<h3 class=\"wp-block-heading\" id=\"schritt-5-verbinden\">Step 5: Combine Pasta and Sauce<\/h3>\n\n<p class=\"wp-block-paragraph\">Add the pasta directly to the pan with the tomato sauce. First, add a small splash of pasta water and toss everything vigorously. The sauce should cling to the pasta and not just sit on top.<\/p>\n\n<h3 class=\"wp-block-heading\" id=\"schritt-6-pecorino\">Step 6: Add Pecorino and Guanciale<\/h3>\n\n<p class=\"wp-block-paragraph\">Remove the pan from the heat. Add some of the finely grated Pecorino Romano and mix everything quickly. If the sauce becomes too thick, another small splash of pasta water will help.<\/p>\n\n<p class=\"wp-block-paragraph\">Finally, add the reserved crispy guanciale, freshly ground black pepper, and some more Pecorino over the pasta. Serve immediately \u2013 a good Amatriciana doesn&#8217;t like to wait.<\/p>\n\n<h2 class=\"wp-block-heading\" id=\"fehler\">Common Mistakes with Pasta all\u2019Amatriciana<\/h2>\n\n<h3 class=\"wp-block-heading\">Frying Guanciale Too Hot<\/h3>\n\n<p class=\"wp-block-paragraph\">If the heat is too high, the guanciale will darken on the outside before enough fat can render out. Always start in a cold pan and increase the temperature slowly.<\/p>\n\n<h3 class=\"wp-block-heading\">Using Too Much Salt<\/h3>\n\n<p class=\"wp-block-paragraph\">Guanciale and Pecorino Romano are already salty. Therefore, salt the pasta water a little more sparingly than with other dishes and only season to taste at the end.<\/p>\n\n<h3 class=\"wp-block-heading\">Adding Too Many Ingredients<\/h3>\n\n<p class=\"wp-block-paragraph\">Garlic, onions, cream, and herbs change the character of the dish. An <strong>authentic Italian Pasta all\u2019Amatriciana<\/strong> thrives precisely on its simplicity.<\/p>\n\n<h3 class=\"wp-block-heading\">Stirring Pecorino in at Too High Heat<\/h3>\n\n<p class=\"wp-block-paragraph\">Pecorino can clump at high heat. Therefore, remove the pan from the stove and incorporate the finely grated cheese with a little pasta water.<\/p>\n\n<h2 class=\"wp-block-heading\" id=\"tipps\">Tips from Signora Emilia for a Perfect Amatriciana<\/h2>\n\n<ul class=\"wp-block-list\">\n<li><strong>Use real guanciale:<\/strong> Its fat and aroma are crucial for the original.<\/li>\n<li><strong>Use good tomatoes:<\/strong> With so few ingredients, quality differences are immediately noticeable.<\/li>\n<li><strong>Grate Pecorino Romano finely:<\/strong> This way, it combines better with the pasta.<\/li>\n<li><strong>Save pasta water:<\/strong> It&#8217;s the easiest way to control the consistency of the sauce.<\/li>\n<li><strong>Finish cooking pasta in the sauce:<\/strong> This way, it absorbs significantly more flavor.<\/li>\n<li><strong>Serve immediately:<\/strong> The sauce is best straight from the pan.<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">Italy&#8217;s cuisine thrives on its regional differences. Besides Amatriciana from Lazio, our <a href=\"https:\/\/www.organicfarming-italy.com\/en\/risotto-milanese-original-italian\/\">Risotto alla Milanese<\/a>, <a href=\"https:\/\/www.organicfarming-italy.com\/en\/original-italian-lasagna-recipe\/\">Lasagne alla Bolognese<\/a>, and <a href=\"https:\/\/www.organicfarming-italy.com\/en\/minestrone-alla-nonna-recipe\/\">Minestrone alla Nonna<\/a> also show how diverse authentic Italian everyday cooking can be.<\/p>\n\n<h2 class=\"wp-block-heading\" id=\"faq\">FAQ \u2013 Frequently Asked Questions about Pasta all\u2019Amatriciana<\/h2>\n\n<h3 class=\"wp-block-heading\">Which pasta is used for Amatriciana?<\/h3>\n\n<p class=\"wp-block-paragraph\">Bucatini are very classic. Spaghetti, Rigatoni, or Mezze Maniche also work excellently because they absorb the rich sauce well.<\/p>\n\n<h3 class=\"wp-block-heading\">What is the difference between Amatriciana and Carbonara?<\/h3>\n\n<p class=\"wp-block-paragraph\">Both dishes use guanciale and Pecorino Romano. In Carbonara, the sauce is made from egg, cheese, and pasta water. Amatriciana, on the other hand, is tomato-based.<\/p>\n\n<h3 class=\"wp-block-heading\">What is the difference between Gricia and Amatriciana?<\/h3>\n\n<p class=\"wp-block-paragraph\">Gricia consists of pasta, guanciale, Pecorino, and pepper. Amatriciana adds tomatoes and usually some peperoncino to this basic idea.<\/p>\n\n<h3 class=\"wp-block-heading\">Can I use pancetta instead of guanciale?<\/h3>\n\n<p class=\"wp-block-paragraph\">Yes, if you can&#8217;t find guanciale. However, the flavor and fat structure are different. For an authentic result, guanciale is the better choice.<\/p>\n\n<h3 class=\"wp-block-heading\">Does garlic belong in Amatriciana?<\/h3>\n\n<p class=\"wp-block-paragraph\">The classic version does not include garlic. Cream and Parmesan are also not necessary for the traditional recipe.<\/p>\n\n<h3 class=\"wp-block-heading\">Does olive oil belong in Pasta all\u2019Amatriciana?<\/h3>\n\n<p class=\"wp-block-paragraph\">Traditionally, you don&#8217;t need extra olive oil. When slowly rendered, the guanciale releases enough fat to become the base of the sauce.<\/p>\n\n<h2 class=\"wp-block-heading\" id=\"olivenoel\">The Perfect Olive Oil for Your Italian Kitchen<\/h2>\n\n<div class=\"wp-block-group has-background is-layout-constrained wp-container-core-group-is-layout-26a738c0 wp-block-group-is-layout-constrained\" style=\"background-color:#f6f4ef;padding-top:24px;padding-right:24px;padding-bottom:24px;padding-left:24px\">\n\n\n<h3 class=\"wp-block-heading\">\ud83e\uded2 Premium Organic Extra Virgin Olive Oil 2026<\/h3>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:35%\">\n\n\n<figure class=\"wp-block-image size-medium\"><a href=\"https:\/\/www.organicfarming-italy.com\/en\/shop\/organic-virgin-extra-olive-oil\/\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1000\" height=\"747\" src=\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2023\/07\/Bio-Olivenoel-Gemmaluce-05-Liter-1.webp\" alt=\"Premium Organic Extra Virgin Olive Oil 2026 from Sassolive\" class=\"wp-image-1007418\" srcset=\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2023\/07\/Bio-Olivenoel-Gemmaluce-05-Liter-1.webp 1000w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2023\/07\/Bio-Olivenoel-Gemmaluce-05-Liter-1-803x600.webp 803w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2023\/07\/Bio-Olivenoel-Gemmaluce-05-Liter-1-768x574.webp 768w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2023\/07\/Bio-Olivenoel-Gemmaluce-05-Liter-1-500x374.webp 500w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2023\/07\/Bio-Olivenoel-Gemmaluce-05-Liter-1-900x672.webp 900w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/a><\/figure>\n\n\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:65%\">\n\n\n<p class=\"wp-block-paragraph\">For the classic Amatriciana itself, you traditionally don&#8217;t need extra olive oil \u2013 the guanciale already provides the fat for the sauce. Nevertheless, a good organic olive oil belongs on the table for an Italian meal.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Our <strong>premium organic extra virgin olive oil 2026<\/strong> from Sassolive is fruity and harmonious with notes of fresh olives, green grass, and almonds, as well as a delicate bitterness and slight pungency. Perfect with bread, bruschetta, antipasti, salads, and vegetables.<\/p>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-text-color has-background wp-element-button\" href=\"https:\/\/www.organicfarming-italy.com\/en\/shop\/organic-virgin-extra-olive-oil\/\" style=\"color:#ffffff;background-color:#3b4137\">Discover Organic Olive Oil &gt;&gt;<\/a><\/div>\n<\/div>\n\n\n<\/div>\n\n\n<\/div>\n\n\n<\/div>\n\n<h2 class=\"wp-block-heading\">Buon appetito! \ud83c\uddee\ud83c\uddf9<\/h2>\n\n<p class=\"wp-block-paragraph\"><strong>Authentic Italian Pasta all\u2019Amatriciana<\/strong> is one of those dishes where you immediately understand why Italian cuisine is so popular worldwide: a few good ingredients, a simple technique, and an incredible amount of flavor.<\/p>\n\n<p class=\"wp-block-paragraph\">If you still have room for something sweet afterward, a classic like our <a href=\"https:\/\/www.organicfarming-italy.com\/en\/authentic-italian-tiramisu-recipe\/\">authentic Italian Tiramisu<\/a> is, of course, perfect.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Have you tried the recipe?<\/strong> We look forward to your feedback and your pictures with the hashtag <strong>#CucinaDellaNonna<\/strong>.<\/p>\n<p><script type=\"application\/ld+json\">{\n  \"@context\":\"https:\/\/schema.org\",\n  \"@type\":\"Recipe\",\n  \"name\":\"Pasta all\u2019Amatriciana \u2013 original italienisches Rezept\",\n  \"description\":\"Authentische Pasta all\u2019Amatriciana mit Guanciale, Tomaten, Pecorino Romano und Peperoncino \u2013 das klassische Rezept aus Latium Schritt f\u00fcr Schritt.\",\n  \"image\":[\n    \"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/pasta-all-amatriciana-original-italienisch-1600-hq-1.webp\",\n    \"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/amatriciana-zutaten-guanciale-tomaten-1.webp\",\n    \"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/amatriciana-bucatini-guanciale-tomaten-1.webp\",\n    \"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/pecorino-romano-amatriciana-1.webp\"\n  ],\n  \"author\":{\"@type\":\"Person\",\"name\":\"Signora Emilia\"},\n  \"datePublished\":\"2026-11-04\",\n  \"recipeCategory\":\"Pasta\",\n  \"recipeCuisine\":\"Italienisch (Latium)\",\n  \"recipeYield\":\"4 Portionen\",\n  \"prepTime\":\"PT10M\",\n  \"cookTime\":\"PT20M\",\n  \"totalTime\":\"PT30M\",\n  \"keywords\":\"Pasta all\u2019Amatriciana, Amatriciana Rezept, Bucatini all\u2019Amatriciana, Guanciale, Pecorino Romano\",\n  \"recipeIngredient\":[\n    \"400 g Bucatini, Spaghetti oder Rigatoni\",\n    \"150 g Guanciale\",\n    \"400 g gesch\u00e4lte Tomaten\",\n    \"80\u2013100 g Pecorino Romano\",\n    \"getrocknete Peperoncino oder Chiliflocken nach Geschmack\",\n    \"frisch gemahlener schwarzer Pfeffer\",\n    \"Salz f\u00fcr das Pastawasser\"\n  ],\n  \"recipeInstructions\":[\n    {\"@type\":\"HowToStep\",\"name\":\"Guanciale vorbereiten\",\"text\":\"Guanciale in etwa einen halben bis einen Zentimeter breite Streifen oder W\u00fcrfel schneiden.\",\"url\":\"https:\/\/www.organicfarming-italy.com\/pasta-all-amatriciana-original-italienisch\/#schritt-1-guanciale\"},\n    {\"@type\":\"HowToStep\",\"name\":\"Guanciale langsam auslassen\",\"text\":\"Guanciale ohne zus\u00e4tzliches \u00d6l in eine kalte Pfanne geben und langsam erhitzen, bis Fett austritt und die St\u00fccke goldbraun werden.\",\"url\":\"https:\/\/www.organicfarming-italy.com\/pasta-all-amatriciana-original-italienisch\/#schritt-2-guanciale-auslassen\"},\n    {\"@type\":\"HowToStep\",\"name\":\"Tomatensauce zubereiten\",\"text\":\"Peperoncino und zerdr\u00fcckte Tomaten zum Guanciale-Fett geben und die Sauce 10 bis 15 Minuten sanft k\u00f6cheln lassen.\",\"url\":\"https:\/\/www.organicfarming-italy.com\/pasta-all-amatriciana-original-italienisch\/#schritt-3-tomatensauce\"},\n    {\"@type\":\"HowToStep\",\"name\":\"Pasta kochen\",\"text\":\"Pasta in Salzwasser al dente kochen und vor dem Abgie\u00dfen etwas Pastawasser aufheben.\",\"url\":\"https:\/\/www.organicfarming-italy.com\/pasta-all-amatriciana-original-italienisch\/#schritt-4-pasta\"},\n    {\"@type\":\"HowToStep\",\"name\":\"Pasta und Sauce verbinden\",\"text\":\"Pasta in die Pfanne zur Tomatensauce geben, etwas Pastawasser hinzuf\u00fcgen und kr\u00e4ftig schwenken.\",\"url\":\"https:\/\/www.organicfarming-italy.com\/pasta-all-amatriciana-original-italienisch\/#schritt-5-verbinden\"},\n    {\"@type\":\"HowToStep\",\"name\":\"Pecorino und Guanciale dazugeben\",\"text\":\"Pfanne vom Herd nehmen, Pecorino einarbeiten und mit knusprigem Guanciale, Pfeffer und weiterem Pecorino servieren.\",\"url\":\"https:\/\/www.organicfarming-italy.com\/pasta-all-amatriciana-original-italienisch\/#schritt-6-pecorino\"}\n  ],\n  \"inLanguage\":\"de\",\n  \"url\":\"https:\/\/www.organicfarming-italy.com\/pasta-all-amatriciana-original-italienisch\/\"\n}\n<\/script><script type=\"application\/ld+json\">{\n  \"@context\":\"https:\/\/schema.org\",\n  \"@type\":\"FAQPage\",\n  \"mainEntity\":[\n    {\"@type\":\"Question\",\"name\":\"Welche Pasta verwendet man f\u00fcr Amatriciana?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Sehr klassisch sind Bucatini. 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F\u00fcr das authentische Ergebnis ist Guanciale wegen seines Aromas und seiner Fettstruktur jedoch die bessere Wahl.\"}},\n    {\"@type\":\"Question\",\"name\":\"Geh\u00f6rt Knoblauch in Amatriciana?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"In die klassische Variante geh\u00f6rt kein Knoblauch. Auch Sahne und Parmesan sind f\u00fcr das traditionelle Rezept nicht notwendig.\"}},\n    {\"@type\":\"Question\",\"name\":\"Geh\u00f6rt Oliven\u00f6l in Pasta all\u2019Amatriciana?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Traditionell ist kein zus\u00e4tzliches Oliven\u00f6l n\u00f6tig. Beim langsamen Anbraten gibt der Guanciale ausreichend Fett ab, das die Grundlage der Sauce bildet.\"}}\n  ],\n  \"inLanguage\":\"de\",\n  \"url\":\"https:\/\/www.organicfarming-italy.com\/pasta-all-amatriciana-original-italienisch\/\"\n}\n<\/script><\/p>\n","protected":false},"excerpt":{"rendered":"<p><strong>Authentic Italian Pasta all\u2019Amatriciana:<\/strong> The real recipe from Lazio with guanciale, tomatoes, and Pecorino Romano \u2013 authentic, simple, and explained step-by-step.<\/p>\n","protected":false},"author":4223,"featured_media":1010703,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[600],"tags":[606,603,952,604,607],"class_list":["post-1010681","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cucina-della-nonna","tag-guanciale","tag-italian-cuisine","tag-pasta-all-amatriciana","tag-pasta-recipe","tag-pecorino-romano"],"_links":{"self":[{"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/posts\/1010681","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/users\/4223"}],"replies":[{"embeddable":true,"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/comments?post=1010681"}],"version-history":[{"count":7,"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/posts\/1010681\/revisions"}],"predecessor-version":[{"id":1010705,"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/posts\/1010681\/revisions\/1010705"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/media\/1010703"}],"wp:attachment":[{"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/media?parent=1010681"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/categories?post=1010681"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/tags?post=1010681"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}