Pasta with guanciale and pecorino
For this very simple pasta dish we only need 5 ingredients. A pasta of your choice, here we take my beloved spaghetti, hearty guanciale (Italian bacon), freshly grated Pecorino Romano, salt & pepper.
Amount
servings
Ingredients list
- 400 g spaghetti
- 250 g guanciale (Italian cured meat)
- 40 g pecorino cheese grated
- salt
- pepper
Directions
- Bring a large pot of well-salted water to a boil and cook the spaghetti until al dente.
- Meanwhile, remove the rind from the guanciale. Cut the bacon first into thin slices, then into strips. Brown in a frying pan over medium heat (without oil) for about 5 minutes.
- Then deglaze with a ladleful of boiling pasta water.
- Drain the finished spaghetti with pasta tongs directly into the pan with the bacon. Add the grated pecorino, season to taste with salt and pepper and mix everything thoroughly. If it is a little too dry, you can add another dash of pasta water. Leave the pasta in the pan for a short time.
- Finally, arrange on deep plates, sprinkle with extra pecorino if desired and serve hot!Buon appetito!
Tip
Instead of pecorino you can of course also use parmesan.
Calories: 343kcal (17%)Carbohydrates: 40.8g (14%)Protein: 14.7g (29%)Fat: 12.8g (20%)
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