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Amatriciana Bianca (White Amatriciana)
60% authentic · Italian
A creative variation that omits tomatoes, focusing on the savory flavors of guanciale and Pecorino Romano, often finished with a touch of cream or butter for richness.
Ingredients
- Guanciale150g
- Pecorino Romano cheese100g
- Rigatoni pasta320g
- Heavy cream50ml
- Black peppergenerous amount
- Saltto taste
Steps
- 1
Cut the guanciale into small strips or cubes.
- 2
In a large pan, render the guanciale over medium-low heat until crispy. Remove the guanciale, leaving the rendered fat in the pan.
- 3
Cook the rigatoni pasta in plenty of salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
- 4
Add the drained pasta to the pan with the guanciale fat. Add the heavy cream and about half of the Pecorino Romano cheese. Toss vigorously.
- 5
Gradually add reserved pasta water, a little at a time, while tossing, until a creamy, emulsified sauce forms. Season generously with black pepper and a little salt if needed.
- 6
Stir in the crispy guanciale and the remaining Pecorino Romano cheese. Toss well.
- 7
Serve immediately, with an extra grating of Pecorino Romano and more black pepper.
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