Mezze Maniche with Pesto, Guanciale and Tomato

Mezze maniche with pesto, guanciale and tomato is a dish that unites the freshness of Genovese pesto with the savoriness of guanciale and the acidity of tomatoes, creating a very interesting balance of flavors. Here is the recipe:

Ingredients

• 320 g of mezze maniche (or other short pasta of your choice)
• 150 g of guanciale
• 200 g of cherry tomatoes
• 4 tablespoons of Genovese pesto
• Salt to taste
• Extra virgin olive oil
• Grated Pecorino Romano cheese (optional)
• Fresh basil (for garnish)

Preparation

1. Start by cutting the guanciale into strips or cubes and sauté it in a large pan without adding oil, until it becomes crispy. Once ready, remove it and set it aside on paper towels to absorb the excess oil.
2. In the same pan, use the fat released by the guanciale to cook the cherry tomatoes cut in half or quarters, until they begin to release their water and form a light sauce. If necessary, add a pinch of salt.
3. Meanwhile, cook the mezze maniche in plenty of salted water following the cooking times stated on the package to achieve al dente pasta.
4. Drain the pasta and set aside some of the cooking water.
5. Add the pasta to the pan with the tomatoes and mix well.
6. Incorporate the pesto into the pasta, adding some cooking water to dilute the pesto and blend everything together well.
7. Add the crispy guanciale and mix again, tossing everything together for a few seconds.
8. Serve the mezze maniche with pesto, guanciale, and tomato piping hot, garnishing with a sprinkle of grated Pecorino Romano cheese and fresh basil leaves to taste.

Curiosity

Pesto, a traditional dressing of Ligurian cuisine, is usually associated with pasta like trofie or trenette. In this version, it has been combined with typical ingredients of Central Italian cuisine, such as guanciale, a key ingredient in amatriciana or carbonara.

This is a recipe that marries the North and Center of the Italian peninsula, for a dish rich in flavor and tradition. Bon appétit!