MEZZE MANICHE WITH SPINACH AND GUANCIALE
Mezze maniche tossed with crispy guanciale, tender spinach, and sun-dried tomatoes and coated in creamy Pecorino recall the very Roman pasta alla gricia
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F.
- Place the guanciale slices on a baking tray lined with parchment paper. Bake for 5-8 minutes or until crisp.
- Bring water to a boil in a saucepan. Add the vinegar and the tomatoes, then turn off the heat and let soak for 5 minutes. Drain and cut into strips.
- Coat a sauté pan with extra-virgin olive oil over medium-low heat. Lightly cook the spinach, add the tomato strips then cook for 1 minute.
- Bring a large pot of water to a boil and season with salt. Add pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water. Toss the pasta in the sauté pan with the spinach and tomatoes.
- In a small bowl, add 1 ladle of the pasta cooking water to the pecorino, stirring until melted. Pour into the sauté pan. Mix well. Top with guanciale. Serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
