Amatriciana sauce is a classic Italian sauce that is traditionally made with tomatoes, pancetta, and pecorino cheese. However, there is also a delicious variation called Amatriciana in Bianco, which is made without tomatoes. In this guide, we’ll walk you through the steps of making this creamy and flavorful white Amatriciana sauce.

Ingredients:

  • 200g pancetta, diced
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1/4 cup white wine
  • 1 cup heavy cream
  • 1 cup grated pecorino cheese
  • Salt and pepper to taste

Instructions:

Step 1: Heat a large skillet over medium heat. Add the diced pancetta and cook until crispy. Remove the pancetta from the skillet and set aside.

Step 2: In the same skillet, add the chopped onion and minced garlic. Cook until the onion becomes translucent and the garlic is fragrant.

Step 3: Pour the white wine into the skillet and deglaze it, scraping the browned bits from the bottom of the pan.

Step 4: Reduce the heat to low and add the heavy cream to the skillet. Stir well to combine the cream with the onion and garlic mixture.

Step 5: Gradually add the grated pecorino cheese to the skillet, whisking constantly to prevent lumps from forming.

Step 6: Continue to cook the sauce over low heat, stirring occasionally, until it thickens to your desired consistency.

Step 7: Season the sauce with salt and pepper to taste. Remember that pancetta and pecorino cheese can be salty, so it’s important to taste the sauce before adding more salt.

Step 8: Once the sauce has thickened, return the crispy pancetta to the skillet. Stir well to combine all the ingredients.

Step 9: Remove the skillet from the heat and let the sauce sit for a couple of minutes to allow the flavors to meld together.

Step 10: Serve the Amatriciana in Bianco sauce over your favorite pasta. It pairs exceptionally well with rigatoni or bucatini, but you can also try it with spaghetti or fettuccine.

Enjoy your delicious homemade white Amatriciana sauce!

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