Pasta guanciale e pomodorini
lillo95
Preparation time
12 minutiDifficulty
FacileCooking time
12 minutiServings
2Una ricetta facile che ho usato per finire un guanciale a fettine
Ingredients
- Durum wheat pasta200 g
- Cherry tomato125 g
- Grana Padano50 g
- Pork cheek30 g
- Garlic1 clove
- Black pepperto taste
- Fine saltto taste
- Extra virgin olive oilto taste
Procedure
0. Use thinly sliced guanciale. Heat a non-stick pan without adding oil and cook the guanciale slices over medium heat until crispy. Once ready, set them aside on a plate covered with absorbent paper to remove excess fat.
1. Wash the cherry tomatoes and cut them in half. In the same pan where you cooked the guanciale, add a drizzle of extra virgin olive oil and the peeled and lightly crushed garlic cloves. Fry the garlic until golden, then add the chopped cherry tomatoes.
2. Cook over medium heat for about 10 minutes, until the tomatoes are wilted and have released their juice. Season with salt and pepper.
3. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions for al dente. Drain the pasta, reserving a cup of the cooking water.
4. Add the drained pasta to the pan with the cherry tomatoes. Stir well to combine the flavors, adding a little of the pasta cooking water if necessary to create a creamier sauce. Add the crispy guanciale and stir gently.
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Creation date May 28, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.