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Pasta Amatriciana Bianca
A white amatriciana made without tomato — guanciale, white wine and pecorino tossed through rigatoni. Rendering the guanciale slowly until properly crispy is what releases its fat into the pan, becoming the base the wine deglazes into a sauce.
Ingredients
Instructions
Render guanciale until crispy.
Add wine; cook 2 minutes.
Cook rigatoni al dente; transfer to pan with pasta water.
Off heat, add pecorino and pepper; toss until saucy.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
