ItalianRoman
Pasta alla Pecorara
by Federico Fusca Chef · 332K subscribers on YouTube
A creamy and hearty pasta from Abruzzo, made with crispy guanciale, a mix of garden vegetables, and a rich cream of sheep's milk ricotta and pecorino.
- Servings
- 4
- Difficulty
- easy
Ingredients
12 items- 400 gRigatoni
- 130 gGuanciale
- 1 pcsOnion
- ZucchiniAs needed
- CarrotAs needed
- BasilFresh leaves, as needed
- 200 mlTomato Passata
- 250 gSheep's RicottaSheep's milk ricotta
- 40 gPecorinoAged pecorino
- SaltTo taste
- Black PepperTo taste
- Extra Virgin Olive Oil(optional) — Optional, as needed
Method
- Trim the guanciale: remove the yellow rind and spices, then slice and cut into strips.
- Place the guanciale in a pan and sweat over high heat.
- Chop the onion into fine julienne strips.
- Dice the garden vegetables (zucchini, carrots) into small cubes.
- When the guanciale is crispy, drain it and set aside to dry.
- In the same fat, add the onion and sauté.
- Add all the vegetables, fresh basil leaves, black pepper, salt, and a little tomato passata. Stir.
- Prepare the ricotta cream: in a bowl, mix sheep's milk ricotta, aged pecorino, a pinch of pepper, and a splash of water. Whisk until creamy.
- Cook the rigatoni in salted boiling water.
- Drain the pasta al dente and transfer it to the pan with the vegetable sauce. Remove from heat.
- Add all the ricotta cream and mix well.
- Add some of the crispy guanciale and stir.
- Plate the pasta, top with more crispy guanciale and a few basil leaves.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
