Italian · vegetarian

Pasta with broccoli & guanciale sauce

Name: Pasta with Broccoli & Guanciale Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 200 g dried pasta (e.g. spaghetti or penne); 150 g guanciale, chopped; 300 g broccoli, cut into florets and stem pieces; 2 garlic cloves, crushed; 100 ml Italian red wine; 60 ml pasta cooking water, plus more as needed; 30 g parmesan, grated; 1 tbsp olive oil; 1/2 lime (optional, for acidity)

Crispy guanciale and garlic-kissed broccoli blended into a silky red wine sauce, tossed with pasta and finished with parmesan and olive oil.

40 minLiquid GoldPRQuality Control

What you need

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How Maurice does it

pan-frysimmerblend

1
Fry the guanciale in a pan over medium heat until crispy, then set aside.
2
Add the broccoli to the same pan with the leftover fat, along with the crushed garlic. Sauté briefly.
3
Pour in the red wine and let it simmer for about 10 minutes.
4
Add a splash of pasta cooking water.
5
Blend everything into a smooth sauce, adding more pasta water as needed for the perfect consistency.
6
Toss the sauce with the cooked pasta and top with the crispy guanciale.
7
Finish with parmesan and a drizzle of olive oil. Enjoy!

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