Pasta with guanciale and dried peppers is a first course with a bold flavor. This recipe is easy to make and takes little time; I sautéed the guanciale in a pan, then added the dried Abruzzese peppers (similar to crusco pepper) and obtained a crispy and tasty seasoning.
For this recipe, I used fresh pasta, but you can pair this flavorful seasoning with all types of pasta: spaghetti, chitarra, penne, or whole wheat pasta; the result will be extraordinary anyway!
To learn more, read the article Dried Peppers from Abruzzo
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
Ingredients
- 7 oz pasta
- 4 sweet dried peppers
- 3 slices guanciale
- to taste basil
- to taste extra virgin olive oil
- to taste salt
Steps
To prepare the pasta with guanciale and dried peppers, cut the guanciale into strips.
In a pan, pour a drizzle of extra virgin olive oil, the guanciale, a few basil leaves, and freshly chopped chili pepper to taste.
Sauté the guanciale, then add the cherry tomatoes and cook over moderate heat for a few minutes.
Clean the dried peppers with a damp cloth. Then remove the stem and seeds, cut the peppers into pieces or strips with scissors.
Add the chopped peppers to the guanciale and cook for another two minutes. Then remove from heat.
Cook the pasta in plenty of salted boiling water; once cooked (preferably al dente), drain it and pour it into the pan with the seasoning.
Serve at the table, and if you like, you can add grated pecorino cheese. Enjoy your meal!
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