White Amatriciana Pasta

Name: White Amatriciana Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Spaghettoni 11.3 oz; Jowls 7.1 oz; Pecorino Romano PDO cheese 3.5 oz; Fresh liquid cream 1 cup; Lemon peel 1; White onions 1.8 oz; Black pepper to taste

Difficulty: Easy
Prep time: 10 min
Cook time: 25 min
Serving: 4
Cost: Low

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PRESENTATION

White Amatriciana Pasta drops the tomato entirely — same crispy guanciale, same sharp pecorino, but built into a velvety cream that clings to thick spaghettoni without any red sauce in sight. Inspired by the traditional dish from Amatrice rather than trying to replicate it, this version is a dish of contrasts: the guanciale renders down until the edges are crisp and deeply savory, the pecorino cream wraps every strand in something soft and rich, and a fine grating of lemon zest added directly onto the plate cuts through it all with a bright, aromatic lift that keeps the whole thing from feeling heavy.

The technique that holds everything together is the mantecatura — working the hot spaghettoni through the pecorino cream and the savory fat left behind by the guanciale until the sauce is smooth, cohesive, and intense in every forkful. That emulsified base is what gives the dish its character, and the lemon zest at the finish has something genuinely worth cutting through once you get it right. The result is creamy, indulgent, and far more balanced than it looks on paper.

How to prepare White Amatriciana Pasta

To prepare the white Amatriciana pasta start by cutting the guanciale into strips about 3/4 inch (2 cm) wide and place them in a pan without adding any fat 1. Keep the heat at medium-low so it browns nicely without burning 2. After about 10 minutes the guanciale will be well browned and crispy; at that point remove it from the pan and set it aside 3.

For the pecorino cream, simply pour the cream into a small saucepan 4. Once it comes to a simmer, turn off the heat and add the grated Pecorino Romano 5. Whisk well to avoid lumps 6.

Now trim and chop the white onion 7 and add it to the guanciale fond 8. Stir and cook for 10 minutes 9.

If needed, moisten the onion with some of the pasta cooking water so it won’t burn 10. Drop the spaghettoni into salted boiling water 11 and, once al dente, transfer them to the pan 12.

With the heat off, add the crispy guanciale 13, the pecorino cream 14 and mix well to combine the ingredients 15.

Serve the spaghettoni with the sauce 16 and finish with a grating of black pepper and some lemon zest 17. Your white Amatriciana pasta is ready to be served 18!

Storage

It is best to eat the white Amatriciana pasta immediately. If there are leftovers, you can keep them for one day in the refrigerator. To reheat, add about 1.7 fl oz (≈3 1/3 tablespoons) of heavy cream or some water to revive the creaminess.