Paccheri with broccoli cream, crispy guanciale, stracciatella and breadcrumb crumble

Preparation

1. STEP 1 OF 6

   Boil the broccoli florets in salted boiling water for 15-20 minutes, then blend them with a drizzle of oil, a pinch of salt, and cooking water to achieve a smoother consistency.

2. STEP 2 OF 6

   Finely chop a slice of bread with a knife or in a mixer and set aside.

3. STEP 3 OF 6

   Cut the guanciale into strips and sauté it in a pan over low heat without any other fats until crispy, then set aside on absorbent paper.

4. STEP 4 OF 6

   In the same pan, toast the bread until golden, creating a crispy crumble. (Alternatively, use 3 tablespoons of breadcrumbs instead of bread.)

5. STEP 5 OF 6

   Cook the pasta in plenty of salted water, drain it al dente, and toss it with the broccoli cream.

6. STEP 6 OF 6

   Plate by adding the crispy guanciale, stracciatella, breadcrumb crumble, a drizzle of evo oil, and a sprinkle of black pepper if desired.

General Information

Analysis

Macronutrients (100 gr)