Pasta With Guanciale And Greens

1. 1

   In a large skillet over medium heat, add olive oil. Once hot, add guanciale, garlic, and red pepper. Stir frequently and cook for about 5-7 minutes, or until the guanciale is rendered and golden. If the garlic starts to burn remove it from the pan and add it back later when finishing the sauce.

2. 2

   Add the sage to the pan and stir until fragrant, about 30 seconds. Add the greens and stir until just wilted, turn off and remove from the heat.

3. 3

   Bring a large pot of salted water to a boil. Cook the pasta 2 minutes less than the cooking instructions suggest. Drain the pasta very well and add it to the pan with the guanciale. Turn on the heat to medium-high and toss the pasta frequently in the guanciale and greens about 2-3 minutes. Remove from the heat and add the Pecorino, stir well to combine. Serve while hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.