Pasta with Romanesco Broccoli and Guanciale is a very simple, quick, and tasty dish to cook during the winter season. Romanesco broccoli is a light green cauliflower with beautiful florets that form many rosettes and is very versatile in the kitchen. Just cook the florets and in the same water cook the pasta, sauté the guanciale and prepare a creamy sauce with pecorino… read the procedure and prepare it with me!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 458.10 (Kcal)
- Carbohydrates 34.50 (g) of which sugars 3.00 (g)
- Proteins 14.54 (g)
- Fat 29.85 (g) of which saturated 11.60 (g)of which unsaturated 14.10 (g)
- Fibers 5.34 (g)
- Sodium 3,727.30 (mg)
Indicative values for a portion of 332 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 (your choice)
- 1 Romanesco broccoli
- 3.5 oz guanciale
- 1.75 oz pecorino romano
- 0.7 oz coarse salt (in cooking water)
Tools
The recipe contains IconA affiliate links
- Food Scale
- Cutting Board
- Frying Pan
- Pot
- Skimmer
Steps
Bring a pot of water to a boil. Detach the florets from the broccoli, clean the stem, and cut it into pieces. Wash well, and as soon as the water boils, salt it and toss in the broccoli with florets and stem. From when it returns to a boil, count 6 minutes. Drain and in the same water, cook the pasta. While it cooks, sauté the guanciale cut into strips in a frying pan.
When the guanciale takes on color and becomes translucent, add the florets, mix to flavor them, and keep on low heat until the pasta is cooked, adding a ladle of pasta water. Once the pasta is cooked, drain it, add it to the sauce, and mix. In a small bowl, dilute the pecorino with a ladle of pasta water to form a sauce to pour over the pasta. Mix well, and before serving, check for saltiness. I didn’t add any more salt apart from that for cooking the broccoli and pasta.
