Le Ricette

Pennette Rigate with Guanciale

di Academia Barilla

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Le ricette
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PREPARATION TIME
20 min
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DIFFICULTY
Easy
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TYPE
First course
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ITALIAN REGION
Basilicata


Ingredients for 4 people


1 box pennette rigate
7 ounces guanciale (pork jowl) or pancetta
1 clove garlic
4 tablespoons extra virgin olive oil
1 tablespoon chopped parsley
1/2 cup grated Pecorino cheese
1/2 cup dry white wine
Paprika to taste (optional)
Salt and pepper to taste


Ingredients


jowl
Pecorino Cheese

Preparation 10 minutes preparation + 10 minutes cooking

1
Heat oil in a pan over medium heat and sauté 2/3 of the finely chopped guanciale (or pancetta) and garlic clove until brown.

2
Pour in wine and allow to evaporate completely.

3
In the meantime, boil pasta in plenty of salted water according to package directions.

4
Drain and return to the pan with the prepared sauce, chopped parsley, grated cheese, freshly ground pepper, paprika, if desired.

5
Sauté for a few minutes and serve. Whole grain pennette rigate may be substituted for the pennette rigate.


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