The pasta with guanciale and cherry tomatoes is a simple, tasty main dish, perfect for serving at a dinner with friends or for an everyday lunch. A very quick recipe to prepare. The other day I had some leftover guanciale from the carbonara and thought of making this tasty main dish.
A main dish that doesn’t take much time to prepare because everything cooks while the pasta is cooking: even the onion roasted in the oven, which helps to enhance this appetizing main dish. All enveloped in a delicious pecorino cream, the same one usually prepared for cacio e pepe.
In short, a rustic-looking recipe, all to be tried and which has conquered everyone in the family. Curious to find out how to prepare it? Then read the recipe, because the pasta with guanciale and cherry tomatoes will be ready in a click!
If you are interested in other main dish recipes with cherry tomatoes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 3 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 270.34 (Kcal)
- Carbohydrates 34.59 (g) of which sugars 9.50 (g)
- Proteins 9.23 (g)
- Fat 10.61 (g) of which saturated 3.51 (g)of which unsaturated 0.39 (g)
- Fibers 3.11 (g)
- Sodium 2,293.35 (mg)
Indicative values for a portion of 294 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.5 oz pasta
- 8.6 oz cherry tomatoes
- 1 white onion (medium-sized or 2 small onions)
- 1 tbsp extra virgin olive oil
- 1/3 cup pecorino cheese
- salt (to taste)
- pepper (to taste)
Tools
- High-Sided Saucepan
- Baking Tray
- Frying Pan
- Basin
- Cutting Board
- Knife
- Parchment Paper
Steps
First, clean the onion by removing the skin. Rinse it under water, pat it dry with paper towels, and slice it into 1/2-inch thick slices. Then transfer the onion to a basin and season it with oil, salt, and pepper. Mix and then spread it on a parchment-lined baking tray. Bake in a preheated oven at 350°F static function for 10 minutes, or until the onions are wilted and slightly golden.
Meanwhile, cook the pasta in plenty of salted water. Remove the rind from the guanciale and cut it into strips. Then let it sweat in a non-stick pan for a few minutes until it becomes golden and crispy. Clean the cherry tomatoes, rinse them under water, and dry them with paper towels. Then cut them in half and add to the pan with the guanciale, which will have become crispy by then.
Adjust the salt and continue cooking for a few minutes. Then add the roasted onions and mix. In a small bowl, prepare the pecorino cream. Place the grated cheese, salt, and pepper, and add a little pasta water at a time, mixing until you get a fairly thick cream. Drain the pasta al dente, leaving some cooking water aside, and finish cooking it in the pan with the guanciale and cherry tomatoes.
Then add the pecorino cream, a couple of tablespoons of pasta cooking water, and mix until the cheese is melted and combined.
Storage and Tips for Pasta with Guanciale and Cherry Tomatoes
Pasta with cherry tomatoes and guanciale is best consumed immediately to maintain its creaminess. Alternatively, it can also be stored in the refrigerator for 1 or 2 days in a container with a lid.
FAQ Questions and Answers for Pasta with Guanciale and Cherry Tomatoes
Can I use red onions?
Yes, you can use red onions instead of white ones.
Can smoked bacon be used?
Yes, it’s possible, but the final result will not be the same.
