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- ciacookitalianabroad
Pasta with Broccoli Cream, Spinach, and Crispy Guanciale
- Lactose Free
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 30 min
- Serving: 4
PRESENTATION
Pasta with broccoli cream is, honestly, a really really good dish. It is the kind of meal that mixes comfort with a little elegance—pretty much, the best of both worlds. At its heart, there’s this velvety sauce from broccolo romanesco. I gotta say, this vegetable brings a sweet and kinda nutty flavor. Blended smooth, it hugs the pasta in a creamy yet light embrace.
The Campanians, and look, they know their stuff, often go for calamarata pasta here. Its short, thick rings just cling to the sauce, giving every bite a tender feel. And the baby spinach? Toss it in at the end. It stays bright and slightly crisp, a nice play against the rich broccoli cream. But hey, what really makes it pop is the crispy guanciale on top.
Sliced and cooked golden and crunchy, it adds a deep, savory kick that pairs perfectly with the fresh, green flavors. And across Italy, you’ll find tons of versions of pasta with broccoli cream. But I gotta say, the Campania style? It’s simple, welcoming. Perfect for any night of the week.
The contrast here—the moist, silky sauce against the crunchy pork—creates such a harmony. And it's all about those good, traditional ingredients. Even picky eaters, kids included, will gobble up this baby spinach pasta. Families swap calamarata for whatever they’ve got, making it one of those easy pasta dishes. Really versatile.
In Campania, there’s a tradition—using broccoli and greens in fun ways. It’s part of their love for fresh, local produce in Italian pasta recipes. Whether you stick to the classic or add your twist, it’s like a warm hug—rich, balanced flavors and a mix of crispy and smooth textures. A comforting meal that, honestly, captures Italian culinary tradition. And true favorite, for sure, for any pasta lover.
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- INGREDIENTS
- Calamarata pasta 11.3 oz (320 g)
- Jowls 6.3 oz (180 g) - small cuts
- Romanesco broccoli 1.1 lbs (500 g) - (to clean)
- Spinach 1.67 cups (50 g)
- Parmigiano Reggiano PDO cheese to taste - (to be grated)
- Fine salt to taste
Preparation
How to prepare Pasta with Broccoli Cream, Spinach, and Crispy Guanciale
To prepare the pasta with broccoli cream, spinach, and crispy guanciale, first clean the Romanesco broccoli and cut it into florets 1. Blanch the florets in salted boiling water for about 6-7 minutes 2. Once softened, drain the broccoli and transfer it to a bowl 3. Save the cooking water as it will be used to cook the pasta.
Meanwhile, place the guanciale in a pan 4, then turn on the heat to medium and fry the guanciale 5 until it becomes crispy and the fat has melted. At this point, remove the guanciale from the pan, saving the drippings 6.
Drain the guanciale on paper towels and set aside 7. In the meantime, bring a pot of salted water to a boil to cook the pasta. Take the bowl with the broccoli and add the raw spinach 8, then pour in the fat released from the guanciale 9.
Add a little pasta water as needed 10 and blend with an immersion blender 11 until you get a smooth and homogeneous cream 12.
Pour the cream into the pan where you fried the guanciale 13 and cook the calamarata in the broccoli cooking water, which you have brought back to a boil 14. Drain the pasta until al dente and transfer it to the pan 15.
Mix with the heat off 16, helping yourself if necessary with a little cooking water. Add the crispy guanciale, keeping some aside for plating 17, and the grated cheese 18.
Mix well to blend everything together 19. Plate and finish with the guanciale set aside 20. Your pasta with broccoli cream, spinach, and crispy guanciale is ready 21!
Storage
Tip
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