The PASTA WITH GUANCIALE AND ROMANESCO BROCCOLI is a simple and quick first course that, with a few small touches, can become refined and delicious. It pairs the strong, savory taste of guanciale with the sweetness and delicacy of Romanesco broccoli, creating a well-balanced and appealing dish.
The recipe calls for cooking the Romanesco broccoli by blanching it so it becomes tender but still holds its texture, then sautéing it in the rendered fat from the guanciale, which gives the dish a rich, enveloping flavor. The Romanesco and crispy guanciale are then combined with the pasta—preferably a short shape (such as radiatori, rigatoni, mezze maniche, or fusilli)—so the flavors meld perfectly.
To finish the dish, you can add a generous sprinkle of grated Pecorino Romano to taste for an extra savory touch.
The result is a creamy, flavorful pasta that’s perfect for those who love tradition and bold taste—and, why not, colorful presentation on the plate.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 13 oz pasta
- 4 1/2 oz guanciale
- 4 1/2 cups Romanesco broccoli (weight after cleaning)
- to taste salt
- 1 tablespoon extra virgin olive oil (if needed)
- to taste Pecorino Romano
For the pasta with guanciale and Romanesco you will need
- 1 Skillet
- 1 Pot
- 1 Cutting board
- 1 Knife
- Paper towels
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.
Reserve the Romanesco cooking water; you’ll 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 needed.
When the guanciale is crispy, drain it and place it on a sheet of paper towel.
In the pan with the rendered fat from the guanciale, flavor the Romanesco, halving the larger florets. 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 emulsify.
Near the end of cooking, add the crispy guanciale, a drizzle of raw olive oil, and let everything meld together.
Plate the pasta with guanciale and Romanesco and serve it hot with a generous sprinkle of Pecorino Romano. You can also add the Pecorino during the final tossing of the pasta to make it creamier.
