Pastina All’amatriciana

Sastojci

My favorite of the four Roman pastas. Ingredients below, full recipe is linked in my Substack!

4 oz guanciale, diced

1 tsp red pepper flakes (or to taste)

1/4 cup dry white wine

1 cup tomato passata

1 cup pastina

2 ½ cups water

Salt and black pepper, to taste

1 cup freshly grated Pecorino Romano