Pasta with Spinach Cream and Crispy Guanciale

Name: Pasta with Spinach Cream and Crispy Guanciale
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Spaghetti 11.3 oz; Jowls 3.5 oz; Fine salt to taste; Spinach fresh 10.6 oz; Garlic 1 clove; Extra virgin olive oil 1 ½ tbsp; Fine salt to taste

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Difficulty: Easy
Prep time: 15 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Luisa Orizio

Pasta with spinach cream is this classic dish from Central Italy that’s both creamy and crunchy. Seriously good. The sauce? It gets this vivid green color from fresh spinach—blended smooth, then cooked into a silky sauce that just clings to the pasta. In regions like Lazio and Umbria, it’s a go-to for weeknight meals. And really, it tastes like you’ve put in extra effort.

The real star? Crispy guanciale. For real. These pork strips hit a hot pan and come out super crispy, adding a bold flavor that, honestly, energizes the mild, tender spinach cream. A shower of grated cheese melts into the sauce, making the dish even more velvety and rich. And kids love it—because the vegetables are hidden in something tasty. And look, the mix of textures keeps everyone interested until the last bite.

In Central Italy, families adore this dish—turning simple ingredients into something special. And here's the thing: it fits a busy schedule perfectly. Toss the pasta in the spinach cream sauce, and everything gets coated in that moist, smooth blend, while bits of guanciale give that salty, golden crunch. Perfect for a good guanciale pasta recipe. Unlike heavier sauces, this one feels lighter. But still, it’s comforting.

Some folks love pecorino for a sharper finish, while others go for parmigiano for a softer touch. Either way, the cheese melts into the sauce, boosting the creamy feel. Whether it’s for a quick dinner or a relaxed weekend meal, spinach cream sauce pasta is one of those traditional Italian recipes that shows how home cooks in Italy keep things simple, tasty and practical. Best of both worlds, right? A dish that’s a little special but super easy when you need something filling and delicious. And this recipe? It proves you don’t have to sacrifice flavor for convenience. And that’s why it’s a staple in Italian kitchens. Pretty simple.

INGREDIENTS

Spaghetti 11.3 oz (320 g)

Jowls 3.5 oz (100 g)

Fine salt to taste

for the spinach cream: Spinach 10.6 oz (300 g) - fresh; Garlic 1 clove; Extra virgin olive oil 1 ½ tbsp (20 g); Fine salt to taste

Preparation

How to prepare Pasta with Spinach Cream and Crispy Guanciale

To prepare pasta with spinach cream and crispy guanciale, first, flavor the garlic clove with the oil in a large pan. Then add the spinach 1 and cover with a lid 2. Cook for about 5 minutes, then salt 3.

Continue cooking for a few more minutes without the lid to allow the liquid to evaporate well 4, then let it cool slightly. Then transfer the spinach to a blender 5 and add the grated Parmigiano Reggiano 6.

Blend with an immersion blender until you obtain a smooth and homogeneous cream 7. Set aside. Put a pot of water on the stove for cooking the pasta and salt it 8; as soon as it boils, drop in the spaghetti 9.

While the pasta is cooking, prepare the guanciale: cut it into strips, then place it in a hot pan 11. Cook over medium heat without adding any fats 11. Once it is well browned, drain it 12.

Transfer the guanciale to a tray with kitchen paper 13. Pour the spinach cream into the same pan you used for cooking the spinach 14. Add a ladle of pasta cooking water and stir to dilute it 15.

Drain the pasta al dente and transfer it directly to the sauce 16. If necessary, add another ladle of water 17 and toss everything well 18.

Plate the dish 19 by dressing it with plenty of spinach cream 20, then finish with the strips of guanciale. Your pasta with spinach cream and crispy guanciale is ready to be served 21!

Storage

We recommend consuming the pasta with spinach cream and crispy guanciale as soon as it is ready, to keep the cream velvety and the guanciale crispy.

If there are leftovers, you can store it in the refrigerator in an airtight container for 1 day. When serving, heat it in a pan with a splash of water to make it creamy again.

Freezing is not recommended.

Advice

Balance the salt in the pasta water with the grated cheese used for finishing.

For a vegetarian version, you can replace the guanciale with toasted breadcrumbs!

For the translation of some texts, artificial intelligence tools may have been used.