Gamberi e Guanciale Paccheri Pasta Recipe
Category: Main Course
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Paccheri pasta | 320g |
| Fresh shrimp | 12 pieces |
| Guanciale (Italian cured pork cheek) | 120g |
| Burrata cheese | 500g |
| Canned peeled tomatoes | 850g |
| Garlic | 1 clove |
| Fresh basil | To taste |
| Extra virgin olive oil | To taste |
| Fine sea salt | To taste |
| Freshly ground black pepper | To taste |
Instructions
Start by preparing the key ingredients for this delightful Gamberi e Guanciale Paccheri. First, thinly slice the guanciale into strips. Move on to preparing the shrimp: remove the heads and shells, then make a small incision along the back with the tip of a knife to remove the vein.
Place a large pot of water on the stove to bring it to a boil for cooking the pasta. Make sure to season the water with salt once it starts to boil.
While waiting for the water to boil, heat a spacious pan over medium heat. Add the guanciale to the pan and sauté for a few minutes. Cook until it becomes golden and crispy, ensuring that it releases its rich, flavorful fat.
Once the guanciale is crisp, add the cleaned shrimp to the pan. Continue to cook until the shrimp begin to curl and turn golden at the base, a sign that they’re almost done.
At this point, introduce a whole garlic clove and a sprig of fresh basil into the pan. Continue to cook on low heat for 30 minutes. As the ingredients simmer, use a wooden spoon to scrape the bottom of the pan occasionally, helping the flavors from the pan mix with the sauce, enriching it with depth.
In the meantime, your pot of water should be boiling. Add the paccheri pasta to the pot and cook it for about 3 minutes less than the package instructions suggest, as you’ll be finishing the pasta in the sauce later.
While the pasta cooks, prepare the burrata cheese. Place the cheese in a bowl and season it with a drizzle of extra virgin olive oil, a pinch of sea salt, and a crack of black pepper. Stir gently to ensure the cheese is well-seasoned and ready to accompany your dish.
Once the pasta is cooked to perfection, drain it and add it directly into the pan with the shrimp and guanciale sauce. Turn the heat back on and toss the pasta gently with the sauce, allowing the flavors to meld together for the final 3 minutes of cooking. The pasta should absorb the sauce, creating a perfect balance of creamy and savory notes.
Once finished, remove the pan from the heat, and give the pasta a final touch by drizzling it with a little more olive oil for a silky finish.
Your Gamberi e Guanciale Paccheri is now ready to be served. Plate the pasta, and top each portion with a generous amount of creamy burrata. Serve immediately for a dish that combines the sweetness of shrimp, the richness of guanciale, and the creaminess of burrata for an unforgettable meal. Enjoy!
