Pasta with Chickpea Cream and Guanciale

Pasta with chickpea cream and guanciale is a rich and flavorful dish that combines the sweetness of chickpeas with the intense taste of guanciale. Here’s how to prepare it.

Ingredients

• 200 g of pasta (such as mezze maniche or penne)
• 150 g of cooked chickpeas
• 80 g of guanciale
• 1 clove of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh rosemary (optional)
• Grated Pecorino Romano (optional)

Preparation

1. Sauté the garlic clove with some extra virgin olive oil in a pan. Add the guanciale cut into cubes or strips and let it become crispy.
2. In the meantime, blend the cooked chickpeas with a little water until smooth and homogeneous. If you prefer a more rustic texture, you can also mash the chickpeas with a fork or a food mill.
3. Remove the garlic from the pan and add the chickpea cream to the guanciale, mixing well. Add salt and pepper to taste. If you like, you can add some chopped rosemary for a more intense aroma.
4. Cook the pasta in plenty of salted water according to the time indicated on the package.
5. Drain the pasta al dente and transfer it to the pan with the chickpea cream and guanciale. Stir well to flavor the pasta.
6. Serve hot, and if you like, sprinkle with grated Pecorino Romano before bringing to the table.

Curiosity

This dish is a variation of pasta with chickpeas, a classic recipe in Italian cuisine. The addition of guanciale, a salted and cured meat typical of central Italy, gives the dish a more decisive and full-bodied flavor.

Remember that you can always make variations based on your personal tastes or dietary needs. If, for example, you do not eat meat, you can omit the guanciale and still obtain delicious pasta with chickpea cream!