“Pennette Speck e asparagi reminds me of the years I lived in northern Italy where the speck is extremely popular in several dishes. This dish is one of my very favorite during the spring season” – Giuseppe Ciuffa


  • 1 lb Barilla bucatini or perciatelli
  • 2 tbsp extra virgin olive oil
  • 8 slices guanciale or thick, sliced pancetta
  • 2 baskets cherry tomatoes
  • 2 cups pure tomatoes (any Italian brand)
  • 1 tsp red chili flakes
  • 1/2 cup white wine
  • 1 cup grated pecorino romano
  • salt
  • pepper


Heat up the olive oil in a skillet. Dice the guanciale or pancetta, and add to the oil at high heat. Remove the meat once it starts to brown and crisp, and place it on a paper towel. Add tomatoes to the oil. Splash the wine and reduce the heat. Add chili flakes and seasoning and let it simmer for a few minutes. Then, add the pure tomatoes. In the meantime, in a pot of boiling, salted water, cook the Barilla pasta. Once the pasta is cooked, drain and add to the sauce. Add the guanciale back and mix it with the pasta. Add half the cup of pecorino and divide the pasta into four plates. Finally, top it off with the remaining cheese and enjoy!

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