Pasta with black cabbage cream, guanciale and pecorino cheese
"Indulge in the rich and comforting flavors of our pasta with black cabbage cream, crispy guanciale, and Pecorino Romano! This black cabbage pasta is a true comfort food, perfect for a family Sunday lunch or a dinner with friends. Try our guanciale and pecorino pasta, a black cabbage cream pasta ready in just 45 minutes: a true delight of Italian cuisine!"
Dietary Information
Servings:
- 1
To prepare the pasta with black cabbage cream, guanciale and pecorino cheese, first take care of cleaning the black cabbage: remove the central ribs 1 and roughly chop the leaves 2. In a pan, pour the oil and add the unpeeled garlic cloves 3.
- 2
Add the black cabbage 4 and season with salt and pepper 5. Cook for 5-7 minutes, stirring occasionally, until the cabbage has wilted. At this point, add a splash of water 6.
- 3
Cover with the lid 7 and cook for another 5 minutes. Turn off the heat, remove the garlic 8 and transfer everything to a jug 9.
- 4
Add a little water 10 and blend until you get a smooth and homogeneous cream 11. Set the cream aside and cut the guanciale into strips, after removing the rind 12.
- 5
Clean the pan in which you cooked the black cabbage and heat it well, then add the guanciale 13. Cook over medium heat for 5-7 minutes, until the guanciale is crispy 14. Transfer it to absorbent paper 15.
- 6
Meanwhile, cook the mezze maniche in plenty of boiling salted water 16. Pour the black cabbage cream into the same pan in which you cooked the guanciale 17. Drain the pasta al dente and transfer it to the pan 18.
- 7
Add a portion of the guanciale 19 and mix to combine the ingredients 20. If the pasta is too dry, you can add some of the cooking water. Plate 21.
- 8
Complete with a sprinkling of grated pecorino cheese 22 and with the rest of the crispy guanciale 23. The pasta with black cabbage cream, guanciale and pecorino cheese is ready to be served 24!
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