This Spinach Pesto with Guanciale Is My Go-To Summer Pasta
Recipes in this Video
Pesto is a traditional Italian sauce, and this variation incorporates guanciale for added flavor.
Ingredients
- ●2 cups fresh spinach leaves
- ●1 cup fresh basil leaves
- ●1/2 cup grated Parmesan cheese
- ●1/2 cup extra virgin olive oil
- ●1/3 cup pine nuts
- ●2 cloves garlic
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●100g guanciale, diced
Instructions
- 1In a food processor, combine the spinach, basil, Parmesan cheese, pine nuts, garlic, salt, and black pepper.
- 2Pulse the mixture until finely chopped.
- 3With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency.
- 4In a skillet over medium heat, add the diced guanciale and cook until crispy, about 5-7 minutes.
- 5Remove the guanciale from the skillet and drain on paper towels.
- 6Mix the crispy guanciale into the prepared pesto, reserving a small amount for garnish if desired.
- 7Taste and adjust seasoning if necessary.
- 8Serve the pesto with pasta, on bread, or as a dip.
Equipment
Cacio e Pepe, originating from Rome, is a classic Roman dish that translates to 'cheese and pepper.' Traditionally enjoyed by shepherds, it highlights the simplicity of few ingredients—pasta, cheese, and pepper—transformed into a comforting meal. Today, it's celebrated worldwide, often featured in Italian restaurants and home kitchens alike.
Ingredients
- ●spaghetti
- ●pecorino romano cheese
- ●black pepper
- ●salt
- ●water
Instructions
- 1Bring a large pot of salted water to a boil.
- 2Add spaghetti to the boiling water and cook until al dente, about 8-10 minutes.
- 3Reserve 1 cup of pasta cooking water, then drain the spaghetti.
- 4Return the drained spaghetti to the pot off the heat.
- 5Grate pecorino romano cheese into the pot with the spaghetti.
- 6Add freshly cracked black pepper to the pot.
- 7Pour in a small amount of reserved pasta water and toss to combine.
- 8Continue adding pasta water gradually while tossing until a creamy sauce forms.
- 9Taste and adjust seasoning with more cheese or pepper as desired.
- 10Serve immediately, garnished with extra cheese and black pepper.
Ingredients
- ●2 cups all-purpose flour
- ●1/2 cup semolina flour
- ●1/2 tsp salt
- ●3/4 cup water (approximately)
- ●1 tbsp olive oil (optional)
Instructions
- 1In a large bowl, combine the all-purpose flour, semolina flour, and salt.
- 2Gradually add water to the flour mixture, mixing with your hands until a dough forms.
- 3Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- 4Cover the dough with a damp cloth and let it rest for 30 minutes.
- 5After resting, divide the dough into small pieces (about the size of a walnut).
- 6Roll each piece into a small rope about 1/2 inch thick.
- 7Cut the rope into small pieces (about 1 inch long).
- 8To shape the orecchiette, take each piece and press it with your thumb against a floured surface, then lift it to create a small cup shape.
- 9Place the shaped orecchiette on a floured surface or a clean kitchen towel to dry slightly.
- 10Repeat the process until all the dough is shaped into orecchiette.
- 11Cook the orecchiette in boiling salted water for about 3-5 minutes or until they float to the surface. Drain and serve with your favorite sauce.
Equipment
Originating in Rome's working-class trattorias, Carbonara was a hearty meal for charcoal workers (carbonari). The dish celebrates simple ingredients—eggs, cured pork, cheese, and black pepper—transformed through technique. Today it's beloved worldwide, though purists insist on guanciale over bacon.
Ingredients
- ●spaghetti
- ●guanciale
- ●eggs
- ●Pecorino Romano cheese
- ●black pepper
- ●olive oil
Instructions
- 1Boil water in a large pot and add salt.
- 2Cook spaghetti in boiling water until al dente, about 8-10 minutes.
- 3While pasta cooks, heat olive oil in a skillet over medium heat until shimmering.
- 4Add guanciale to the skillet and sauté until crispy, about 4-5 minutes.
- 5In a bowl, whisk together eggs and grated Pecorino Romano cheese until smooth.
- 6Remove the skillet from heat and add the drained spaghetti, tossing to combine.
- 7Pour the egg and cheese mixture over the pasta, stirring quickly to create a creamy sauce.
- 8Add reserved pasta water as needed to achieve desired consistency.
- 9Season with freshly cracked black pepper to taste.
- 10Serve immediately, garnished with additional cheese if desired.
Ingredient Alternatives
guanciale
Healthier: pancetta
Cheaper: bacon
Pancetta and bacon are more accessible alternatives to guanciale.
Pecorino Romano cheese
Healthier: Parmesan cheese
Cheaper: Grana Padano
Parmesan and Grana Padano are less expensive and still provide a rich flavor.
Techniques
Equipment
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