The creamy pasta with guanciale and robiola is a quick first course to prepare. You know when you have almost nothing in the fridge, and from those few ingredients, you create a dish that’s finger-licking good? Well, in my home, this recipe has become one of the favorites precisely because of its simplicity.
It is prepared in no time, making it perfect for the busiest days. For this version, I used gluten-free trofie, but of course, you can use the pasta shape you like best or whatever you already have in the pantry.
Here you can find other Main Course recipes.
Let’s start cooking… Enjoy the recipe, Giusi.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
Ingredients for the Creamy Pasta
These quantities are for two very generous servings.
- 2.5 cups trofie (or the pasta you prefer)
- 2.1 oz guanciale
- 3.5 oz robiola (or Philadelphia)
Steps for the Creamy Pasta with Guanciale and Robiola
First, put the pot with water on the stove where we will cook the pasta.
In a pan, pour a drizzle of oil and add the guanciale, letting it cook until crispy. Add the robiola and 2-3 tablespoons of water and mix well.
When the water for the pasta reaches a boil, add the coarse salt, being careful not to overdo it because the guanciale and cheese are already quite salty.
Cook the pasta, drain it, and pour it into the pan with the sauce, toss it for about a minute.
The creamy pasta with guanciale and robiola is ready to be devoured.
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Tips for the Creamy Pasta with Guanciale and Robiola
You can substitute robiola with another creamy cheese, depending on what you have at home or your preferences.
A small tip: don’t overdo the salt in the pasta water, because the guanciale is already very flavorful on its own, and you risk the final dish being too salty.
