Pici Ragù Bianco

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Pici Ragù Bianco AI-generated image
35 minTotal time
MediumDifficulty
550kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Ground pork Ground turkey, for a leaner but still mild ragù.
  • Chicken broth Vegetable broth.
  • Pecorino cheese Grated Parmesan, for a similarly savory finish.

Nutrition per serving

Estimated values for 1 serving, 550 kcal

Protein26 g
Carbohydrates62 g
Fat21 g

Fiber 3 g · Sugar 3 g · Sodium 720 mg

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A rustic Tuscan dish featuring hand-rolled pici pasta served with a rich, white ragù made from ground pork and aromatic herbs. This comforting meal highlights the simplicity and depth of Italian countryside cooking.

Italian

Steps

  1. Cook the pici pasta in salted boiling water until al dente, then drain and set aside.
  2. Heat olive oil in a pan over medium heat. Add shallot and garlic, sauté until translucent.
  3. Add ground pork, cooking until browned and breaking up any lumps.
  4. Pour in white wine, allowing it to reduce by half.
  5. Add chicken broth and rosemary sprig, simmer gently for about 15 minutes until sauce thickens.
  6. Season with salt and black pepper, then remove rosemary.
  7. Toss the cooked pici in the ragù bianco sauce.
  8. Serve hot, sprinkled with grated Pecorino cheese.

Tips for Pici Ragù Bianco

  • A well-balanced ragù looks glossy and clings to the pici; if it seems loose, give it a little more time to reduce.
  • Keep the pork in small, even crumbles for a consistent texture, and avoid letting the garlic darken, which can make it taste bitter.
  • Pici are thick, so check their texture near the end of the package’s suggested cooking time rather than relying on a visual cue alone.

Drink pairing

A dry, medium-bodied Sangiovese
Its bright acidity and savory character complement the pork ragù and Pecorino without overwhelming the herbs.

0% option: Sparkling water with a squeeze of lemon.

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the pasta may soften as it sits.

Frequently asked questions

How can I tell when the ragù is thick enough?
It should look glossy and coat the back of a spoon, rather than pooling like broth.

Can I make the ragù ahead?
Yes. Make it a day ahead, refrigerate promptly, and warm it until steaming hot before combining with freshly cooked pasta.

What can I serve alongside pici ragù bianco?
A crisp green salad or simply dressed vegetables make a fresh counterpoint to the rich pork and Pecorino.
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