SPAGHETTI WITH RICOTTA CREAM AND GUANCIALE Dear friends, prepare your taste buds because today’s recipe is one that will drive you crazy with pleasure! A dish with few ingredients, but all extremely flavorful, the tastes will be bold, intense but also have a creamy note that will pamper your palate, in short, a joker recipe to prepare when you want to impress your guests in no time! Now follow me into the kitchen, I’ll show you how to prepare spaghetti with ricotta cream and guanciale!
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for spaghetti with ricotta cream and guanciale for 4 people
- 14 oz spaghetti
- 5 slices guanciale
- 10.5 oz ricotta
- 6 tablespoons pecorino romano
- to taste salt
- to taste pepper
Useful tools for preparing spaghetti with ricotta cream and guanciale
- 1 Pan saute pan
Preparation of spaghetti with ricotta cream and guanciale
Few and simple steps, as you can read, to prepare this recipe we won’t need many tools, just (as always) high-quality ingredients!
Bring the lightly salted water to a boil, in the meantime cut the guanciale into cubes (or matchsticks) and sauté it in a non-stick pan without adding anything, during cooking the guanciale will melt its fat which will deposit on the bottom of the pan.
As soon as the guanciale is crispy, transfer it to a plate and leave the fat in the pan, then put the ricotta, some of the guanciale fat, abundant pecorino, pepper in a bowl, and start mixing with a whisk.
If the cream turns out too firm, thin it with some pasta cooking water, we should obtain a smooth and creamy mixture, set aside and wait for the spaghetti to be cooked.
Drain the pasta al dente, about 2 minutes before the time indicated on the package, set aside some cooking water and transfer the spaghetti into the pan where we cooked the guanciale, start mixing on low heat and add the ricotta cream and guanciale.
Mix quickly and plate, for an even more beautiful aesthetic result keep some guanciale aside which we will use to garnish our dishes.
An extra tip:
* Use mixed ricotta (it is tastier) or if you want the ricotta cream found in the supermarket refrigerator section;
* This recipe contains affiliate links.
