The ciriole are a fresh pasta typical of Umbria, characterized by their elongated shape and irregular surface that perfectly retains the sauce. Their origin is rooted in Umbrian peasant tradition, where homemade pasta represented not only food but a moment of sharing and family. Preparing them requires care and patience, but the result is a soft and slightly elastic dough, ideal for bringing out the flavors of the sauces. I have made them in the classic Terni style and with zucchini and pine nuts. Try them!!!
In this recipe, we pair them with green asparagus, a symbol of the spring season and a source of vitamins and antioxidants, and with crispy guanciale, which adds a savory and fragrant note to the dish. The contrast between the delicacy of the asparagus and the crispiness of the guanciale creates a unique taste experience, capable of surprising even those used to more traditional flavors.
Following this recipe step by step means not only cooking a tasty first course, but immersing yourself in a small story of Italian tradition, highlighting simple and seasonal ingredients.
Finally, this dish also offers flexibility: you can customize it with vegetarian alternatives or enrich it with lactose-free creamy cheeses, adapting it to your tastes without losing the authenticity of the original flavor. Preparing ciriole with asparagus and guanciale is not just cooking, but celebrating spring at the table, with a dish that unites tradition, flavor and seasonality in every forkful.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 1.1 lb fresh pasta (ciriole (about 18 oz))
- 1 bunch asparagus
- 4 slices guanciale
- 1 clove garlic
- 4 tablespoons extra virgin olive oil
- salt
- pepper
Tools
- 1 Pan
- 1 Pot
- 1 Knife
Steps
Clean the asparagus by removing the woody ends and slice them into rounds.
In a large pan, brown the guanciale without oil until it becomes crispy.
Add the oil and garlic, let them infuse for 1 minute, then add the asparagus and cook over medium heat for 5-7 minutes.
Cook the ciriole in plenty of salted water until al dente, drain them and add them to the pan with the asparagus and guanciale.
Toss for 2 minutes, season with salt and pepper to taste.
Serve hot, with a sprinkle of Parmesan or Pecorino.
Tips and variations
Homemade ciriole: If you want an authentic result, make the ciriole following the traditional Umbrian recipe.
Alternative to guanciale: smoked pancetta or speck for a different flavor.
FAQ (Questions and Answers)
Can I use frozen asparagus?
Yes, but the flavor will be slightly less delicate; cook them before adding to the pasta.
Can I replace guanciale with prosciutto?
Better avoid it: guanciale gives crispiness and flavor that other cured meats do not fully provide. It is also quite savory.
Can I make the recipe vegan?
Yes, by replacing guanciale with smoked tofu or tempeh and omitting the Parmesan.
This recipe for ciriole with asparagus and guanciale is perfect for those looking for a quick and tasty spring first course. Thanks to the combination of textures and flavors, it will win everyone at the table, offering an authentic experience of Umbrian tradition.
