Amatriciana Bianca
Amatriciana Bianca is a traditional Italian pasta dish from Amatrice, made without tomato sauce. It's a simple yet flavorful dish that combines guanciale (pork cheek), pecorino cheese, and pasta.
Ingredients - Serves 4
- Black pepper - To taste
- Salt - To taste
- White wine - 1/2 cup
- Spaghetti - 400 grams
- Pecorino cheese - 100 grams, grated
- Guanciale - 200 grams, diced
Let's Get Started
- In a large pan, cook the guanciale over medium heat until it is crispy and has released its fat.
- Remove the guanciale with a slotted spoon and set aside. Keep the fat in the pan.
- Add the white wine to the pan and let it reduce for a few minutes.
- In the meantime, cook the spaghetti in a large pot of salted boiling water until al dente.
- Drain the spaghetti, reserving some of the pasta water.
- Add the spaghetti to the pan with the reduced wine. Toss well to coat the pasta.
- Add the cooked guanciale and a bit of the pasta water if needed. Toss again.
- Remove the pan from the heat and add the grated pecorino cheese. Toss until the cheese is melted and the pasta is well coated.
- Season with salt and black pepper to taste. Serve immediately.
Dietary Info
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 600
- Fat: 30g
- Carbs: 60g
- Protein: 25g
- Sodium: 1200mg
- Sugar: 2g
