The PASTA WITH GUANCIALE AND ROMANESCO BROCCOLI is a simple and quick first course that, with a few small tricks, can become refined and delicious. It combines the bold, savory flavor of the guanciale with the sweetness and delicacy of romanesco broccoli, resulting in a balanced and interesting dish.
The recipe calls for cooking the romanesco broccoli, which is blanched so it becomes tender but still holds its texture, and then sautéed in the pan with the guanciale fat, which gives the dish a rich, enveloping flavor. Crispy guanciale and the broccoli are then combined with the pasta, preferably short shapes (such as radiatori, rigatoni, mezze maniche, or fusilli), so the flavors meld perfectly.
To finish the dish, if desired, a generous sprinkle of grated Pecorino Romano adds an extra savory touch.
The result is a creamy, tasty pasta, perfect for those who love tradition and flavor and — why not? — also the visual appeal of colors on the plate.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 13 oz pasta
- 4 oz guanciale
- 14 oz romanesco broccoli (weight when cleaned)
- to taste salt
- 1 tbsp extra virgin olive oil (if needed)
- to taste Pecorino Romano
For the pasta with guanciale and romanesco you will need
- 1 Pan
- 1 Pot
- 1 Cutting board
- 1 Knife
- Paper towel
Preparation pasta with guanciale and romanesco
To prepare the pasta with guanciale and romanesco, trim the romanesco and separate the florets. Blanch them in salted boiling water for 5 minutes. Once they have softened, drain them and place them in cold water to stop the cooking.
Keep the broccoli cooking water; you will use it to cook the pasta.
Meanwhile, cut the guanciale into strips and slowly fry it in a pan, adding a drizzle of oil if necessary.
When the guanciale is crispy, drain it and place it on a sheet of paper towel.
In the pan with the guanciale fat, sauté the broccoli, cutting the larger florets in half. Meanwhile, cook the pasta in salted boiling water.
Drain the pasta while still al dente directly into the pan with the sauce, add two or three ladles of the starchy cooking water and toss to combine.
Almost at the end of cooking, add the crispy guanciale, a drizzle of raw olive oil and let the flavors marry.
Plate the pasta with guanciale and romanesco and serve it very hot with a generous sprinkle of Pecorino Romano. You can also add the Pecorino while finishing the pasta to make it creamier.
