Pastina all’Amatriciana

The final (and my favorite) of the four Roman pastas

We’ve already turned cacio e pepe, carbonara, and gricia into pastina, so there was only one left. Today, we’re making Pastina all’Amatriciana, the final of the four Roman pastas ❤️‍🔥

When I was in Italy a few years ago, this one was actually my favorite of the bunch. It’s rich, salty, a little spicy, and somehow still feels incredibly balanced with just a handful of ingredients.

That’s the magic of Roman pasta. All four are basically variations on the same core pantry staples: Pecorino Romano, black pepper, cured pork (usually guanciale), egg, tomato, and a touch of heat. Add one, subtract another, and suddenly you’ve got a completely different dish.

What makes them iconic isn’t how complex they are, it’s how simple they are. Like most good Italian food, it’s all about restraint. Not piling on ingredients, but letting a few really good ones shine. A concept I greatly struggle with.

And yes, if you’re like me, not adding onion or garlic might feel… weird. Like something’s missing. But it’s not. These recipes are built on simplicity, and that’s the whole point.

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Tips to Take It from Good to Great

1. Start the guanciale in a cold pan.
This gives it time to render slowly and evenly, which means extra crispy bits and more flavorful fat to build your sauce. Some actually add a touch of olive oil too, but I don’t think that’s necessary.

2. Take your time with the wine.
Let it reduce almost completely before adding anything else. This concentrates the acidity and balances the richness of the dish.

3. Toast the pastina.
Toss it in the rendered fat for 30–60 seconds before deglazing. It adds a warm, nutty undertone that makes the whole thing feel more intentional.

4. Use passata, not canned tomatoes.
Passata gives you that velvety smooth texture that works beautifully with pastina. It coats instead of clumps.

5. Don’t skimp on the Pecorino.
This dish lives or dies by the cheese. Pecorino Romano brings that salty, funky backbone that makes Roman pastas so iconic. Parmesan won’t do it justice.

6. Spice it how you like it.
Ideally, red pepper flakes go in with the toasting pastina so they bloom in the fat, but if you forget (like I did), it’s totally fine to stir them in while it simmers.

7. Serve it right away.
Like risotto or carbonara, pastina sets up fast. The texture is creamiest and most luscious right off the stove, so don’t wait.

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Pastina all’Amatriciana

Servings: 2
Prep Time: 10 minutes
Cook Time: 15 minutes