Pasta with Chickpea Cream and Guanciale
Category: Main Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Cellentani pasta | 320g |
| Cooked chickpeas | 320g |
| Guanciale (Italian cured pork cheek) | 150g |
| Water | 180g |
| Garlic | 2 cloves |
| Rosemary | to taste |
| Extra virgin olive oil | to taste |
| Salt | to taste |
| Black pepper | to taste |
Instructions
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Prepare the base: Start by heating a drizzle of extra virgin olive oil in a large skillet over medium heat. Add the garlic cloves and sautรฉ them for a couple of minutes until fragrant, but be careful not to burn them.
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Cook the guanciale: While the garlic is sautรฉing, remove the rind from the guanciale and cut it into slices about half a centimeter thick. Once the garlic is golden, add the guanciale to the pan. Cook it until the fat renders out and the guanciale is crispy and golden-brown. Once done, remove the guanciale from the skillet and set it aside, leaving the rendered fat in the pan.
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Cook the chickpeas: Add the cooked and drained chickpeas to the same skillet, along with a sprig of rosemary. Stir occasionally to coat the chickpeas in the flavorful oil and cook them until they are heated through, about 5โ7 minutes.
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Blend the chickpeas: Remove the rosemary sprig from the pan, then transfer the chickpeas along with their cooking liquid into a blender or tall container. Use an immersion blender to puree the mixture until smooth and creamy.
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Cook the pasta: Bring a large pot of salted water to a boil. Add the Cellentani pasta and cook according to the package instructions, usually around 10 minutes, or until al dente.
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Combine everything: Drain the pasta, reserving some of the cooking water. Return the pasta to the pot or a large skillet. Add the chickpea cream and stir to coat, adding a bit of the reserved pasta water if necessary to achieve a creamy consistency. Season with salt and freshly ground black pepper to taste.
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Finish and serve: Drizzle a little extra virgin olive oil over the pasta and mix well. Stir in some of the crispy guanciale to incorporate its rich flavor into the dish. Plate the pasta and top with the remaining guanciale for garnish.
This hearty and flavorful pasta with chickpea cream and guanciale brings together the creamy texture of chickpeas, the crispy richness of guanciale, and the perfect balance of rosemary and garlic. A comforting and indulgent Italian dish that’s sure to please everyone at the table. Enjoy!
