ItalianTuscan
Pasta and Chickpeas Tuscan Style
by Federico Fusca Chef · 332K subscribers on YouTube
A rustic Tuscan pasta dish with creamy chickpeas, crispy guanciale, and generous amounts of smoked scamorza and Parmigiano Reggiano. The pasta is cooked risotto-style in the chickpea cream for an intensely flavorful and stringy result.
- Servings
- 4
Ingredients
11 items- 300 gChickpeas
- 3 pcsGarlic
- Extra Virgin Olive Oilto taste
- Chili Pepperone dried chili
- Saltto taste
- Pepperto taste
- 200 gGuancialecut into cubes
- 250 gDitalinipasta
- Tomato Paste1 tsp
- 150 gSmoked Scamorzadiced
- 150 gParmigiano Reggianograted
Method
- Prepare a creamy chickpea base: In a pan with olive oil, sauté two cloves of garlic, a chili pepper, and the chickpeas. Season with salt and pepper. Cook until the chickpeas are well toasted, then blend everything into a smooth cream.
- Prepare the guanciale: Remove the rind, slice, and cut into cubes. In the same pan, fry the guanciale until crispy and golden. Set aside the crispy guanciale, and pour the rendered fat into the chickpea cream.
- Transfer the chickpea cream to a large saucepan. Add the ditalini pasta and stir to coat. Cook like a risotto, gradually adding boiling water as needed.
- Halfway through cooking, add a teaspoon of tomato concentrate to deepen the color and flavor.
- When the pasta is al dente, stir in the crispy guanciale, diced smoked scamorza, and grated Parmigiano Reggiano. Mix well until the cheese melts and becomes stringy.
- Serve immediately while hot and filante (stringy).
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.
