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Pennette Rigate with Guanciale

di Academia Barilla

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Pennette Rigate with Guanciale
20 minutes


First course


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

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

6. Whole grain pennette rigate may be substituted for the pennette rigate