Fusilli with shallot and guanciale cream
Entice your taste buds with this simple yet exquisite Fusilli with shallot and guanciale cream! Ready in just 35 minutes, this dairy-free and egg-free fusilli recipe transforms humble ingredients into a memorable dish. Discover how easy it is to create a luscious shallot cream sauce, perfectly complementing the savory guanciale pasta for an unforgettable and delicious pasta dish.
Dietary Information
Servings:
- 1
To prepare the fusilli with shallot and guanciale cream, start with the latter. Cut it into thin slices 1, then transfer it to a hot pan 2 and let the fat melt. Meanwhile, peel the shallots 3.
- 2
Chop them coarsely 4. Check the guanciale from time to time 5, turning it if necessary. Cook it until it becomes crispy 6.
- 3
Then drain the guanciale, keeping the fat in the pan. Transfer it to a tray with a sheet of absorbent paper 7. Then pour the shallots into the pan where you cooked the guanciale 8. Add a couple of ladles of hot broth 9 and cook over moderate heat for about 15 minutes, adding more broth as needed.
- 4
At this point, transfer the shallots to a tall, narrow container 10 and blend them until you get a cream 11, use an immersion blender. Always in the same pan, pour a generous drizzle of oil and add the coarse breadcrumbs 12.
- 5
Also add the thyme leaves 13, toast the breadcrumbs well 14 and set aside 15.
- 6
Meanwhile, cook the Fusillotti in boiling salted water to taste 16. In the meantime, pour the shallot cream always in the same pan 17 and add another ladle of broth. Drain the pasta about 3 minutes before the time indicated on the package and transfer it to the pan with the shallot cream 18.
- 7
Finish cooking by adding a ladle of cooking water 19 or other broth. Finally, season with salt and add a drizzle of oil 20. Toss the pasta well and also add a couple of tablespoons of breadcrumbs 21.
- 8
Plate by adding more breadcrumbs 22, a few thyme leaves and the slices of guanciale 23. Your Fusillotti are ready to serve 24!
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