Farfalle with Zucchini Cream and Crispy Guanciale
A rich and tasty first course that will drive the whole family crazy.
You will be able to prepare it in no time, just as long as it takes to cook the pasta.
Farfalle with zucchini cream and crispy guanciale is a complete dish with all the nutrients, from the carbohydrates in the pasta, to both fatty and lean proteins from guanciale and ricotta, not to mention the fibers from the zucchinis that will lighten the taste.
Come on, let’s put on the apron and get started.
Thought for you:
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 625.65 (Kcal)
- Carbohydrates 60.77 (g) of which sugars 2.22 (g)
- Proteins 22.97 (g)
- Fat 34.32 (g) of which saturated 13.30 (g)of which unsaturated 15.63 (g)
- Fibers 2.61 (g)
- Sodium 201.85 (mg)
Indicative values for a portion of 350 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
Let’s go shopping
- 4.2 oz guanciale
- 1.4 oz onion
- 14.1 oz zucchini
- 7.1 oz ricotta
- 10.6 oz farfalle
- 1 tbsp Parmigiano Reggiano DOP
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
A look at health
Tools
What we need to make
- 1 Knife
- 1 Cutting board
- 1 Pan
- 1 Pot
- 1 Colander
Steps
Let’s start cooking
The first thing to do is to put the water for the pasta on the stove.
Cut the guanciale into small pieces and put it all in a pan to let it “sweat”.
When it becomes crispy, take half out and set it aside on a towel to absorb, which we will use for decoration.
Then wash and trim the zucchinis and cut them into pieces.
Peel and then slice the onion and add it to the guanciale in the pan and continue to sauté, if you see it needs more oil you can add a drizzle of extra virgin olive oil.
As soon as the onion is colored, add the zucchini pieces, stir and cook, turning them every now and then or better yet if you toss them in the pan.
Drop the pasta.
Now that the zucchinis are cooked, transfer them into a bowl with the ricotta and 1 tablespoon of Parmesan, a pinch of black pepper, a ladle of pasta cooking water and blend everything.
As soon as the pasta is cooked, drain it and put it back in its pot and dress it with the cream we just made.
Plate and decorate with the crispy guanciale we set aside,
Serve hot.Farfalle with Zucchini Cream and Crispy Guanciale are ready..
Storage: You can keep the sauce in the fridge for up to 3 days and in the freezer for up to 3 months
FAQ (Questions and Answers)
Feel free to ask
What can I substitute for ricotta?
With spreadable stracchino cheese or homemade cooking cream, click here to learn how to make it at home.
What can I substitute for guanciale?
With bacon.
