Recipes

Ingredients

• 1.1 lb (500g) penne pasta
• 7.1 oz (200g) guanciale (cured pork cheek) or quality bacon
• 0.8 cups (200ml) heavy cream
• A little olive oil
• 1 tbsp butter
• Parmesan cheese (grated)
• A little pepper
• Pasta cooking water

Steps

1. Put a pot of water to boil, salt it, and add the penne pasta to cook for about 9 minutes.
2. Cut the guanciale into smaller pieces or strips.
3. Pour a little olive oil into a skillet, add the tablespoon of butter, and turn the burner to medium heat.
4. Add the chopped guanciale to the skillet and fry over low heat for 4-5 minutes until it releases its fat and becomes crispy.
5. Pour the heavy cream over the fried guanciale in the skillet.
6. Add the grated Parmesan and a little pepper to taste.
7. Add a ladle of the pasta cooking water so the sauce binds nicely and thickens thanks to the starch.
8. Simmer the sauce over low heat for a few minutes while stirring.
9. Drain the cooked penne and toss them directly into the skillet with the sauce.
10. Combine everything well and simmer for another minute or two so the pasta absorbs the rich sauce.
11. Serve warm with extra grated Parmesan on top.