Serves 4 to 6 as a first course
1/4 pound guanciale, pancetta, or bacon, diced
Filippo Berio extra virgin olive oil
1/2 to 1 pear, thinly sliced and diced
Pepper to taste
1 cup grated Pecorino Romano cheese
1/2 pound penne or rigatoni
Heat a tablespoon or two of the olive oil in a large frying pan. Put in the diced guanciale or pancetta and let it gently sauté for 3 or 4 minutes. Add a bit of pepper as it is cooking.
While the meat is frying, heat a pasta pot with several quarts of salted water and cook the penne or rigatoni until al dente.
Add the pear pieces to the guanciale and sauté for a minute longer.
When the meat and pasta are cooked, drain the pasta and add it to the pan with the guanciale and pear mixture. Raise the heat and quickly stir the sauce into the pasta. Adjust the seasoning with more pepper, if desired. Add the grated cheese and gently stir it into the mixture. Put the mixture onto a shallow serving dish and serve immediately.
This recipe is featured on show 2316 - Pasta Roman Style.
Want More Recipes? See My Latest Book:
Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.
Buy it now from Amazon for just $24.00
A Testimonial From Mario Batali:
This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"