Pasta with lentils and guanciale is a flavorful, rich, and enveloping first course, a classic combination of flavors that never disappoints. For me, absolutely guanciale, but pancetta or smoked pancetta also pair wonderfully with lentils, making this pasta with lentils and guanciale open to more than one interpretation. It’s very quick to make and truly delicious. Try it!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10 oz mezze maniche
- 3.5 oz cooked lentils
- 1.75 oz leek
- 2.8 oz soffritto mix
- 2.8 oz guanciale
- 2 tablespoons extra virgin olive oil
- to taste salt
- 2 tablespoons 100% almond cream (optional)
Tools
- 1 Cutting Board
- 1 Kitchen Knife
- 1 Shallow Casserole
- 1 Pasta Pot
Steps
Cut the guanciale into strips. Cut the leek into rings. In a shallow casserole, heat the oil and brown the guanciale, then add the leek and soffritto mix and let cook for 5 minutes, adding a little water if needed. Add the cooked lentils, stir, season with salt (but be careful as the guanciale is already savory) and add a little more water if necessary. Meanwhile, boil the pasta in plenty of salted water, drain it al dente and add it to the casserole with the sauce. Add a little cooking water and the 100% almond cream. Mix everything well and serve.
Notes
When the pasta is plain, the sauce may appear a bit loose. The 100% almond cream, easily found in supermarkets and with a neutral taste, helps to create a nice creamy texture and bind the ingredients together.
