Rigatoni Amatriciana in Bianco

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.

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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

  • Servings: 2-3
  • Difficulty: easy
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A little spicy, creamy and yummy….Fast and easy to make

Ingredients

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

Ingredients

Directions

-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.IMG_1013.JPG

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-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.IMG_1018

-When finished stirring, the sauce should be smooth and creamy.IMG_1020

-Serve hot, if desired add more Pecorino Cheese and ground black pepper

Buon Appetito!!

 

 

Sunday Lunch with friends, Bucatini Amatriciana

This recipe is a great go to when you are in the mood for a pasta dish that has some character.  It is one of my all time favorites, I love making it for friends and family.  The original dish was born in the town of Amatrice. You will probably recognize the town’s name, it was destroyed in the recent earthquake.   After the devastating earthquake, many Italians showed solidarity for the town and it’s people by making their signature dish.  The recipe originally called for spaghetti, but somewhere, somehow bucatini became associated with this sauce.   I hope you will try it and let me know if you like it as much as I do!

Bucatini Amatriciana

  • Servings: 4
  • Difficulty: easy
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Ingredients

-1 lb bucatini (note- it’s worth using the artisanal pastas i.e. Cavalieri )

-1/2 lb of pancetta dolce or center cut bacon, cubed or slice thin if using bacon

-2 tbls extra virgin olive oil

-1 fresh red hot pepper or dried pepper flakes

-1 medium onion chopped small

-1/2 tsp sugar

-1 large can of tomato sauce

-1 cup + extra Pecorino Romano Cheese (imported)

-sea salt and ground black pepper

Directions

-Place a large pot of cold water on high heat to boil

-In a pan large enough to mix the pasta, add 2 tbls olive oil, the chopped hot red pepper or red pepper flakes and the pancetta or bacon.  On medium heat while  carefully watching start to render the pancetta.

-Chop the onions and add to the pancetta continue to render the bacon while cooking the onions pay close attention not to burn the mixture. Add fresh ground black pepper

-When the Pancetta and onion mixture starts to get golden and the pancetta has rendered its fat add the tomato sauce, sea salt and the sugar.  Stir

-The sauce should slowly bubble stir occasionally. Cook for 10-15 minutes

-Your water should be boiling,  add sea salt course grain to the water, then add the bucatini.  Set your timer for 1-1 1/2 minutes less than package indicates for cooking time.

-Grate the Pecorino Romano Cheese and set aside

-When the pasta timer goes off lift the bucatini out of its water draining over the pot with a pasta fork and place directly into the sauce. Reserve the waterIMG_0080

-Stir over a lively flame adding the cheese. (Note-if the sauce is dry add some pasta water to the mixture.

-Stir in the cheese and serve adding more cheese if you like 

Would love to hear your comments !!!

Bon Appetito!!