Conchiglie con Crema di Piselli, Formaggio Cremoso e Guanciale Croccante by @maritoemoglie_incucina

50 min
Medium

4 servings

🍝

350 g

Conchiglie

🍵

200 g

Peas

🧀

150 g

Cream Cheese

🥓

100 g

Guanciale

🧅

1 each

Onion

🫒

30 ml

Extra Virgin Olive Oil

🧀

Parmigiano Reggiano

🧂

Salt And Pepper

Preparation Steps

  1. Step 1/7

    Brown guanciale, set half aside.

  2. Step 2/7

    Add oil and onion, fry until translucent.

  3. Step 3/7

    Add peas, cook until soft, season.

  4. Step 4/7

    Blend peas to smooth cream.

  5. Step 5/7

    Mix half cream with guanciale.

  6. Step 6/7

    Add cheese to pan, melt into pea cream.

  7. Step 7/7

    Boil pasta, drain, mix with pea and cheese cream.

Composition

Ingredients

Types

Pasta, Vegetables, Dairy, Meat, Condiments

Ingredients

Conchiglie, Peas, Cream Cheese, Guanciale, Onion, Extra Virgin Olive Oil, Parmigiano Reggiano, Salt and Pepper

Allergens

Gluten, Dairy

Dietetics

Dietary regimen

Vegetarian

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Pan, Blender, Pot

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

to inform

Various

Aspect

Texture

Creamy, Crunchy

Flavors

Savory, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : , fridge : Up to 3 days (In an airtight container), freezer :