Teresa's Recipes
Amatriciana Bianca
Savor the rustic simplicity of Amatriciana Bianca, a beloved pasta dish straight from the culinary heart of Amatrice, Italy. This sauceless variant of the traditional Amatriciana celebrates the unadulterated flavors of guanciale - a rich and savory cured pork cheek, and sharp, tangy pecorino cheese. Tossed with perfectly cooked spaghetti and a touch of white wine reduction, this dish offers a delightful journey to the Italian countryside with every bite.
Ingredients
- 200g, diced Guanciale
- 100g, grated Pecorino cheese
- 400g Spaghetti
- 1/2 cup White wine
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 600
- Fat: 30g
- Carbs: 60g
- Protein: 20g
- Sodium: 800mg
- Sugar: 2g
Instructions
- Begin by heating a large pan over medium heat. Add the diced guanciale and cook until it turns crispy and has released its rich fat. This should take around 7-10 minutes.
- Using a slotted spoon, remove the crispy guanciale, leaving the fat behind in the pan for flavoring.
- Pour the white wine into the pan with the guanciale fat and let it simmer for a few minutes until it reduces, absorbing the savory pork flavor.
- While the wine is reducing, cook the spaghetti in a large pot of boiling salted water until it is al dente, following the package instructions.
- Drain the spaghetti, but remember to reserve some of the starchy pasta water for later.
- Transfer the spaghetti to the pan with the reduced wine. Toss well to ensure that every strand of pasta is coated with the wine reduction.
- Return the cooked guanciale to the pan and add a bit of the reserved pasta water if needed to help the sauce cling to the pasta. Toss until well combined.
- Take the pan off the heat and sprinkle in the grated pecorino cheese. Toss the pasta until the cheese is melted, creating a creamy coating.
- Season the pasta with salt and freshly ground black pepper to your taste, then serve immediately for the best flavor and texture.
Tips
- For an authentic Italian experience, try sourcing artisanal guanciale and pecorino cheese from Italian delis or online gourmet food shops.
- The pasta water is high in starch and helps to create a sauce-like consistency when combined with the cheese.
- For a vegetarian version, substitute guanciale with sautéed mushrooms and use a vegetarian-friendly hard cheese.