Pasta con Guanciale e Prezzemolo
(Pasta with Guanciale and Parsley)
1/4 Cup Extra Virgin Olive oil 6 Cloves Garlic - cut into quarters 5 Slices Guanciale - Sliced very thinly & chopped into 1/8 inch pieces 1 1/2 Cups Chicken or vegetable stock 2/3 Cups Parsley - Italian - chopped coarsely 1 Tsp. All-purpose Flour 1/2 Lb. Penne Rigate pasta Q.B. Salt and Pepper 1/2 Cup Parmesan cheese - shaved or grated
Put a pot of water to boil for the pasta.
Sauté the garlic in the olive oil for about a minute over low heat. Add 1/2 the chicken stock or broth, and simmer for 3-5 minutes over medium low heat. Add half of the parsley and continue to cook for a minute of so. Sprinkle the flour over the chicken stock mixture, and stir to incorporate into the sauce until the sauce thickens a little. (In addition to flour, Wondra works very well as a thickener)
Add the Guanciale, and stir, then add the rest of the chicken stock. Stir thoroughly, then turn off the heat. Add salt and pepper to taste and let the sauce sit while the pasta cooks.
As soon as the pasta is al dente, drain and add to the pan with the sauce. Turn the heat to high and cook for 30 seconds, while stirring vigorously. Put into bowls, and garnish with the rest of the parsley, then the Parmesan cheese. Serve.
Depending on taste, additional guanciale can be added when indicated. For example, this dish would not be hurt of 7-9 thin slices of guanciale were used.
Last updated on: 05/05/06 02:10:49 PM