How to Make Sugo all’Amatriciana Bianca: A Creamy Twist on a Classic Italian Sauce

You’re in for a treat today, pasta lovers! We’re diving deep into the creamy, cheesy, and utterly delicious world of Sugo all’Amatriciana Bianca. Think of it as the lesser-known, but equally fabulous, cousin of the traditional tomato-based Amatriciana. This white sauce is a testament to the Italian philosophy that simple ingredients, treated with care, can create pure magic in the kitchen.

What Makes Sugo all’Amatriciana Bianca So Special?

Hailing from the heart of Italy, Sugo all’Amatriciana Bianca captures the essence of Italian comfort food. While the original Amatriciana boasts a vibrant tomato flavor, the “Bianca” version swaps tomatoes for a luxuriously creamy sauce made with Pecorino Romano cheese, rendered guanciale (cured pork cheek), and a touch of starchy pasta water. The result is a rich, savory sauce with a delicate salty tang that clings beautifully to each strand of pasta.

Let’s Gather Our Ingredients:

The Essentials:

• 100g Guanciale (Pancetta or thick-cut bacon can be used as substitutes)
• 50g Pecorino Romano cheese, finely grated (plus extra for serving)
• 300g Pasta of your choice (Rigatoni or Bucatini are classic choices)
• Salt and freshly ground black pepper, to taste

Flavor Enhancers:

• 1 small white onion, finely chopped (optional)
• 1-2 cloves Garlic, minced (optional)
• Pinch of red pepper flakes (optional, for a touch of heat)

Secret Weapon:

• Reserved pasta water (trust me on this one!)

Tools of the Trade:

• Large skillet or saucepan
• Grater
• Pasta pot
• Slotted spoon or pasta strainer

The Art of Crafting Sugo all’Amatriciana Bianca:

1. Prepare the Guanciale: Cut the guanciale into small strips or cubes. This will render its fat and infuse the sauce with a deep, savory flavor.
2. Render the Fat: In your skillet, cook the guanciale over medium heat until crispy and golden. This should take about 8-10 minutes. Remove the crispy guanciale bits with a slotted spoon and set aside, reserving the rendered fat in the pan.
3. Sauté the Aromatics (Optional): If you’re using onion and garlic, add them to the pan with the rendered fat and sauté until softened and fragrant. If you like a touch of heat, toss in a pinch of red pepper flakes.
4. Cook the Pasta: Meanwhile, cook your pasta in a large pot of salted boiling water according to package directions. Remember to reserve at least one cup of pasta water before draining. This starchy water is the key to creating a silky smooth sauce.
5. Create the Creamy Base: Reduce the heat under the pan with the guanciale fat to low. Slowly whisk in about 3/4 cup of the reserved pasta water, allowing it to emulsify with the fat.
6. Incorporate the Cheese: Gradually add the grated Pecorino Romano cheese, whisking constantly to create a smooth and creamy sauce. Season with salt and pepper to taste.
7. Combine and Serve: Add the cooked pasta and crispy guanciale bits to the sauce, tossing to coat evenly. If the sauce seems too thick, add a bit more pasta water until you reach your desired consistency.

Tips and Tricks from a Seasoned Chef:

• For a richer flavor: Use a combination of Pecorino Romano and Parmigiano-Reggiano cheese.
• Don’t be afraid of salt: The saltiness of the cheese and guanciale are crucial to balancing the richness of the sauce.
• Adjust the consistency: Add more pasta water, a tablespoon at a time, to achieve your desired sauce thickness.