“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
INGREDIENTS
- 1 lb. Barilla bucatini or perciatelli
- 2 tbsp. Extra virgin olive oil
- 8 ea. 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
DIRECTIONS
- 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!
