Pasta Amatriciana Bianca

Name: Pasta Amatriciana Bianca
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g rigatoni; 150g guanciale, diced; ½ cup dry white wine; 100g pecorino romano, grated; black pepper freshly ground; salt to taste

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.

Total time

20 min

Prep

5 min

Cook

15 min

Difficulty

easy

Cuisine

Italian

comfortpasta

Ingredients

400grigatoni

150gguanciale, diced

½ cupdry white wine

100gpecorino romano, grated

black pepperfreshly ground

saltto taste

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.

Calories

303

Protein

12.1g

Fat

7.4g

Carbs

33.3g

Fiber

1.8g

Sodium

311mg

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