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Prep time
15 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
The guanciale and Pecorino gives this pasta dish so much flavor. What we also love is this recipe comes together in less than 30 minutes and the addition of greens makes it feel slightly healthy. —Cooks and Kid
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Ingredients
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3 tablespoons
olive oil
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4 ounces
guanciale, diced (alternatively pancetta)
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3
cloves of garlic, peeled and left whole
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1/4 teaspoon
crushed red pepper flakes
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20
sage leaves, finely chopped (alternatively a few sprigs of thyme)
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8 ounces
dried short pasta
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5 ounces
baby greens, such as kale, spinach, chard or arugula
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1/2 cup
freshly grated Pecorino
Directions
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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.
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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.
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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 2-3 minutes. Remove from the heat and add the Pecorino, stir well to combine. Serve while hot.
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