Yesterday while lunching at Harry’s Bar, one of the most famous restaurants in Venice, I opened the menu and saw something that I have wanted to make forever, Amatriciana in Bianco.
This recipe is similar to a recipe I shared with you a while ago on the blog, Bucatini Amatriciana. Today’s version, apart from using Rigatoni, is made without any tomato. I like to think of it as a cross between an Amatriciana and a Cacio e Pepe, you get the bacon onion fusion, along with the creaminess of the Pecorino Romano….It is yummy and easy, try it and let me know what you think!!!!
Rigatoni Amatriciana in Bianco...Rigatoni with Spicy Bacon Sauce
A little spicy, creamy and yummy….Fast and easy to make
3/4 lb of Rigatoni
3/4 cup pancetta, guanciale, or center cut bacon chopped into 1/4 inch pieces
3/4 cup of finely chopped sweet yellow onion
3/4 cup of Imported Pecorino Romano Cheese
3 tablespoons of extra virgin olive oil
Hot Pepper flakes or fresh red hot pepper to taste
Sea Salt and fresh ground black pepper to taste
-Put your pasta pot on to boil
-In a wok style pan, add the olive oil, the hot pepper, pancetta, and the chopped onion. On a medium low, heat render the pancetta and saute the onions until they are both golden…. being very careful not to burn the onions. My personal preference, I like my bacon or pancetta slightly crunchy, others like it lightly cooked, you decide by taste.
-When water boils, add the sea salt, then the rigatoni, stir. Time the pasta for 1 minute less than the package indicates see Pasta 101… reserve the pasta water
-With a slotted spoon, add the rigatoni to the cooked pancetta onion mixture and on a medium heat stir the mixture, add the cheese and if necessary for creaminess, add a little of the pasta water. Stir over the heat to incorporate all the ingredients.
-When finished stirring, the sauce should be smooth and creamy.
-Serve hot, if desired add more Pecorino Cheese and ground black pepper