Strozzapretti Recipe
Guanciale, tomato, chili, garlic, breadcrumb, mascarpone
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Pasta
Bring a large pot of salted water to a boil and cook the strozzapretti pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water and drain the pasta.
Cook the Guanciale
In a large skillet, heat olive oil over medium heat. Add the guanciale and cook until it is crispy and golden, about 5-7 minutes.
Add Aromatics
Add minced garlic and chili flakes to the skillet and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Add Tomatoes
Pour in the canned tomatoes and simmer for about 10 minutes to allow the flavors to meld. Season with salt and black pepper to taste.
Combine Pasta and Sauce
Add the cooked strozzapretti to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add some reserved pasta water to reach desired consistency.
Finish with Mascarpone
Remove the skillet from heat and stir in the mascarpone cheese until fully incorporated and creamy.
In a separate skillet, lightly toast the breadcrumbs over medium heat until golden brown, then set aside.
Serve
Plate the strozzapretti and top with toasted breadcrumbs for added crunch. Serve immediately.