Pasta with Spinach, Garlic and Guanciale Sauce

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Servings: 2 people

Course: Main Course

Cuisine: Italian

Cup of Yum

Bring a large pot of water to boil for cooking the pasta. When it comes to a boil, add salt, stir and toss in the strozzapreti pasta—Cook following directions for al dente.
While the pasta is cooking, heat a medium saucepan over medium heat. Add the guanciale and cook for approximately 5 to 7 minutes until it renders some of its fat and starts to brown. Stir continuously, so the guanciale doesn't burn.
Add the minced garlic to the rendered fat toward the end of the guanciale cooking. Add a tablespoon of olive oil if you think there is not enough rendered fat. Saute the garlic for 1 minute until it releases its wonderful fragrance.
Add the spinach and stir to combine. The spinach will wilt rather quickly, about 1 or 2 minutes.
When the sauce is done, hopefully, the pasta is perfect al dente. Before draining, remove and reserve about ½ cup of the pasta water. Drain the pasta and place back in the pot it was cooked in.
If the sauce looks too thick, add a tablespoon at a time of the reserved pasta water. This will thin out the sauce a little and help the sauce stick to the pasta.
Add the sauce to the pasta pot and stir to coat the strozzapreti pasta with sauce.
Plate onto your favorite pasta bowls, top with hot pepper flakes if you want the dish a little spicier, and then some freshly grated Parmesan cheese. I like to add a little high end freshly pressed extra virgin olive oil to give the pasta more mouthfeel.

Be careful not to cook the guanciale too quickly. You want it to render its fat brown and then start to crisp up, but you don't want it to burn.

Email*

Password*

Remember me

Forgot password?

Don't have an account? Register