Recipe courtesy of Debi Mazar and Gabriele Corcos
Save Recipe Print
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 Servings
Level:
Easy

Ingredients

Directions

In a large nonstick pan, heat the olive oil, and then add the guanciale and garlic. Cook for about 10 minutes, making sure that the meat does not get too crunchy and the garlic does not burn.

Bring a large pot of salted water to a boil, add the pasta to the water, and cook it about 2 minutes less than indicated on the box. Strain the pasta and add it to the saucepan over a medium-high heat, toss it around for a few seconds, then add the grated Pecorino, toss for one minute. 

Cook's Note

If you see that the garlic is browning too fast, remove it from the pan, finish the pork, and then add it again to the sauce. Since you probably rinsed it before, make sure the herbs are well dry; otherwise you'll end up bathing yourself in a sprinkle of boiling oil.

Categories:
Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Pasta Primavera

Recipe courtesy of Giada De Laurentiis

Pasta Primavera

Recipe courtesy of Ree Drummond

Pasta Primavera

Recipe courtesy of Food Network Kitchen

Pasta Bolognese

Recipe courtesy of Anne Burrell

Pasta Primavera

Recipe courtesy of Food Network Kitchen

Pasta Primavera

Recipe courtesy of Ellie Krieger

Pasta and Beans: Pasta e Fagioli

Recipe courtesy of Rachael Ray

Pasta Puttanesca

Recipe courtesy of Rachael Ray

Pasta Puttanesca

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword

          Latest Stories