Pasta crema di ceci e guanciale
flavio_campaniolo
Preparation time
15 minutiDifficulty
MediaCooking time
25 minutiServings
4Pasta cremosa con crema di ceci e guanciale croccante: un mix di sapori rustici e vellutati, perfetto per un piatto originale e gustoso!
Ingredients
- Chickpeas (precooked)480 g
- Whole wheat dry pasta400 g
- Pork cheek200 g
- Parmigiano Reggiano DOP4 tablespoons
- Parsley2 tablespoons
- Garlic2 cloves
- Red onion1 u (150 g)
- Fine saltto taste
- Black pepperto taste
Procedure
0. Remove the rind from the guanciale and cut it into strips. Then brown it in a nonstick pan over very low heat.
1. Meanwhile, peel and finely chop the onion and garlic. Bring salted water to a boil for the pasta.
2. Once the guanciale has released its fat, increase the heat to crisp it up. Remove the guanciale and return the chopped onion and garlic to a low heat. Meanwhile, continue cooking the pasta.
3. Make the cream by blending the chickpeas with 3-4 ladles of cooking water. Add the cream to the pan and continue cooking. Add the chopped parsley.
4. Drain the pasta and toss it in the pan with a little grated cheese.
5. Complete the dish by forming nests using a ladle and fork. Top with some crispy guanciale.
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Creation date May 10, 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.