Paccheri with Bell Pepper Cream and Guanciale

Method

1. Cut the guanciale into small cubes and cook it starting from a cold pan. Cook gently until golden brown. Drain and set aside.
2. Place the bell peppers in a baking dish with the onion and two cloves of garlic. Bake at 200°C (400°F) for 50 minutes. To halve the time, use an air fryer.
3. Let the peppers cool slightly, then peel them.
4. Put the peppers, onion, and garlic in a tall glass. Add almonds, Parmesan, and a pinch of salt. Blend until smooth.
5. In the same pan used for the guanciale, heat the pepper cream.
6. Drain the pasta al dente directly into the pan with the heated sauce. Toss well.
7. Plate the pasta and top with the crispy guanciale.