Pasta with Guanciale and Greens
 
 
Ingredients
  • 3 tbsp olive oil
  • 4 oz guanciale, chopped
  • 3 cloves garlic, peeled and left whole
  • ¼ tsp crushed red pepper
  • 20 sage leaves, finely chopped
  • 8 oz pasta, your choice
  • 5 oz package of baby greens, your choice
  • ½ cup freshly grated Pecorino cheese
Instructions
  1. In a large skillet over medium heat, add olive oil. Once hot, add guanciale, garlic, and red pepper. Stir frequently and cook for about 5-7 minutes, or until the guanciale is rendered and golden. If the garlic starts to burn remove it from the pan and add it back later when finishing the sauce.
  2. Add the sage to the pan and stir until fragrant, about 30 seconds. Add the greens and stir until just wilted, turn off and remove from the heat.
  3. Bring a large pot of salted water to a boil. Cook the pasta 2 minutes less than the cooking instructions suggest. Drain the pasta very well and add it to the pan with the guanciale. Turn on the heat to medium-high and toss the pasta frequently in the guanciale and greens about 2 minutes. Remove from the heat and add the Pecorino, stir well to combine. Serve while hot.
Notes
Recipe adapted from Gabriele Corcos' "Pasta Alla Gricia"
Recipe by Cooks and Kid at https://cooksandkid.com/pasta-with-guanciale-and-greens/