Ingredients
- Casereccia pasta 11.3 oz
- Cooked chickpeas 10.6 oz
- Guanciale (Italian cured pork cheek) 7 oz
- Garlic to taste
- Fresh parsley to taste
- Black pepper to taste
- Salt to taste
Preparation
- Trim the guanciale and finely dice it. Cook in a dry pan over low heat until golden and crispy. Remove from the pan and set aside in a bowl, leaving the rendered fat in the pan.
- In the same pan with the guanciale fat, add a clove of garlic, a few whole parsley sprigs, and the cooked chickpeas. Season with salt and pepper, add a splash of water, and cook for about 10 minutes.
- Remove the garlic and parsley, then blend the chickpeas until you achieve a smooth cream.
- Cook the Casereccia pasta until al dente. Toss with the chickpea cream and half of the crispy guanciale. Top with the remaining guanciale and finish with a generous grind of black pepper before serving.
