Paccheri with Red Onion puree & Guanciale

Paccheri with Red Onion puree & Guanciale






  1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Paccheri pasta and cook according to the package directions.
  2. Heat 3 tablespoons extra virgin olive oil in a large skillet over low-medium heat then add the chopped onion and half glass of water and cook covered for about 20 minutes at law heat, until the onion completely soften.
  3. In the mean time cook the small guanciale pieces in a pan until crunchy.
  4. When the onion is cooked pout into a blender along with a sprinkle of salt and some fresh grounded pepper and blend for a bunch of seconds, until a fairly thick, smooth purée has been achieved.
  5. When the pasta is ready, mix it with the red onion puree and top to with the crispy guanciale!

Previous Post Next Post

  • Arianna Scutiero
Comments 0
Leave a comment
Your Name:*
Email Address:*
Message: *

Please note: comments must be approved before they are published.

* Required Fields