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Ingredients for 4 people
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- 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
Le Ricette
Pennette Rigate with Guanciale
di Academia Barilla
PREPARATION TIME
20 min
20 min
DIFFICULTY
Easy
Easy
TYPE
First course
First course
ITALIAN REGION
Basilicata
Basilicata
Tags
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
Whole Grain Penne
Try Barilla's Whole Grain Penne pasta. Made with 51% whole wheat, Barilla Whole Grain had 3 times the fiber of regular pasta while still tasting great!
Try Barilla's Whole Grain Penne pasta. Made with 51% whole wheat, Barilla Whole Grain had 3 times the fiber of regular pasta while still tasting great!
Preparation 10 minutes preparation + 10 minutes cooking
Heat oil in a pan over medium heat and sauté 2/3 of the finely chopped guanciale (or pancetta) and garlic clove until brown.
Pour in wine and allow to evaporate completely.
In the meantime, boil pasta in plenty of salted water according to package directions.
Drain and return to the pan with the prepared sauce, chopped parsley, grated cheese, freshly ground pepper, paprika, if desired.
Sauté for a few minutes and serve. Whole grain pennette rigate may be substituted for the pennette rigate.
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