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.


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
  • Print

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.IMG_1013.JPG



-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!!



Rigatoni with Eggplant, Buffalo Mozzarella and Basil

This dish reminds me of when I arrived in Venice 27 years ago.  I discovered this pasta dish at Do Forni, a famous local restaurant.  They are still making this eggplant pasta today and it is as good as ever.  Here is my easy version of one of my favorites!

Rigatoni with Eggplant Sauce and Buffalo Mozzarella

  • Servings: 4
  • Difficulty: easy
  • Print


1 pound of eggplant (note I used 3 long Eggplants, sometimes called Japanese eggplant, slice if using long, cut in small cubes if using globe eggplant)

1/2 lb Buffalo Mozzarella cut into small cubes

1 lb artisan rigatoni

3/4 cup of chopped fresh basil

2 garlic cloves crushed

hot pepper flakes or fresh hot pepper to taste

3 tbls extra virgin olive oil

1 large can of tomato sauce

1/2 tsp sugar

sea salt and pepper

parmesan cheese


-Slice or dice the eggplant place in a colander,  generously salt with sea salt (preferably course grain) allow eggplant to lose it’s water. At least 45 minutesIMG_0882

-Fill a Pasta pot with water and bring to boil

-In a wok style non stick skillet,  add olive oil ,garlic and hot pepper heat the oil and lightly brown the garlic,  add the eggplant and sauté ( I try not to use so much olive oil, the eggplant will absorb the oil then release it again just continue to stir, if it gets too dry feel free to add more oil) The eggplant will soften and start to brown about 10 minutes on med/ low heatIMG_0883

-add the tomato sauce, little salt (note- the eggplant was presalted) pepper to taste and the sugar turn the heat to low and simmer another 10 minutesIMG_0886

-while the sauce is cooking dice the mozzarella and chop the basilIMG_0887

-cook the rigatoni and time 1-1/2 minutes less than the package indicates (see pasta 101)

-With a slotted spoon and draining as you lift the pasta from the water mix the rigatoni into the sauce ( the heat of the sauce should be med) reserve the cooking water of the pasta in the event you need to elongate the mixture.  Add the mozzarella and the basil.  Serve with Parmesan cheeseFullSizeRender


Buon Appetito!