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Pasta all Amatriciana Bianca

Pasta.jpg

This is a quick, easy recipe from Biba Gaggiano's cookbook, "Trattoria Cooking".
The recipe is called Bucatini all Amatriciana Bianca, but I used a pasta shape that I had called, "cellentani".

1/4 c. olive oil
2 T. unsalted butter
1/4 lb. thickly chopped pancetta
pinch of dried red pepper flakes
salt to taste
2 T. chopped fresh parsley
1/4 c. grated pecorino romano cheese
1 lb. pasta (I used above amounts for 1/2 lb of pasta)

Heat oil and butter in a large skillet over medium heat. When butter foams, add pancetta and red pepper. Cook 2-3 min. until pancetta is golden. Boil pasta until al dente. Reserve 1/2 cup of pasta water when draining pasta. Add pasta to the skillet. Stir in reserved pasta water, parsley, and cheese. Mix over low heat until pasta is coated. Serve hot with more cheese if desired. YUM!

Comments (4)

Hey there Palma

I'm wondering if there is a mistake in the recipe should it be 1/2 of the pasta water or 1/2 cup of the pasta water?

Have an awesome weekend in Paso Robles!

Janice:

Looks great. Change C to G for Gaggiano.

Palma:

Thanks Janice and Jerry!

That will teach me to blog late at night!

Palma

Dennee:

Hi, Palma- Ubaldo and I are coming to Palm SPrings next week, arriving Thurs 2.15-2.17. We'd enjoy seeing you and Brad if you're in town. Your number is in Ubaldo's phone book, left behind in Toscana because of a rigid Lufthansa employee. Oh, well, that's another story.

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