A creamy and flavorful pasta dish combining the sweetness of cherry tomatoes, the smoothness of Taleggio, the intense flavor of Parmesan and the crispiness of guanciale. A rich and original variation on classic tomato pasta, ready in a few simple steps.
Halve the datterini tomatoes and cut the guanciale into strips or small cubes so that they cook evenly.
Brown the guanciale in a large pan without adding oil until golden and crispy. Transfer it to a paper towel-lined plate and set aside.
In the same pan, cook the tomatoes over medium heat, seasoning them lightly with salt, until soft and they have released their sauce.
Take some of the tomatoes and blend them with the Taleggio and Parmesan until smooth and homogeneous.
Cook the pasta in plenty of salted water and drain it al dente, reserving a ladleful of the cooking water.
Transfer the pasta directly to the pan with the remaining tomatoes and add the Taleggio and tomato cream.
Toss the pasta over low heat, adding a little cooking water if necessary, until creamy and velvety.
Top with the crispy guanciale, mix gently and serve the pasta immediately while hot.
Immersion blender
Large pan
Store in the refrigerator in an airtight container for up to 1 day. Reheat in a pan with a little water before serving; freezing is not recommended.
For a perfectly smooth cream, blend the tomatoes while still hot with the Taleggio and Parmesan. Add the cooking water a little at a time while tossing the pasta to adjust the consistency of the sauce.
Italia
| Energy (kcal) | 239.66 |
| Carbohydrates (g) | 22.09 |
| of which sugars (g) | 2.23 |
| Fat (g) | 13.16 |
| of which saturates (g) | 2.99 |
| Protein (g) | 9.02 |
| Fibre (g) | 0.86 |
| Salt (g) | 0.2 |
