Rigatoni all'amatriciana Bianca
Instructions
Cut the sliced onions and cook slowly with 8 tablespoons of olive oil extra-virgin, adding a little at a time white wine and 2 cups of broth.
Brown with 1 spoonful of olive oil extra virgin the cubes of bacon until golden.
Cook the rigatoni in boiling salted water and seasoned with onion and bacon.
Sprinkle with freshly ground black pepper and Parmesan.
Ingredients and dosing for 6 persons
- 600 g of type pasta rigatoni
- 3 onions
- 9 tablespoons of olive oil extra virgin
- 150 g of bacon
- 1 glass white wine
- 2 cups of broth
- Abundant of parmigiano
- Salt
- Black pepper