Conchiglie con Crema di Piselli, Formaggio Cremoso e Guanciale Croccante by @maritoemoglie_incucina
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
Brown
Guanciale
Brown guanciale, set half aside.
Add
Onion
Extra Virgin Olive Oil
Add oil and onion, fry until translucent.
- Add
Peas
Add peas, cook until soft, season.
Blend
- Peas
Blend peas to smooth cream.
Mix- Guanciale
Mix half cream with guanciale.
- Add
Add cheese to pan, melt into pea cream.
Boil- Peas
Boil pasta, drain, mix with pea and cheese cream.
Conchiglie con Crema di Piselli, Formaggio Cremoso e Guanciale Croccante by @maritoemoglie_incucina
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
Step 1/7
Brown guanciale, set half aside.
Step 2/7
Add oil and onion, fry until translucent.
Step 3/7
Add peas, cook until soft, season.
Step 4/7
Blend peas to smooth cream.
Step 5/7
Mix half cream with guanciale.
Step 6/7
Add cheese to pan, melt into pea cream.
Step 7/7
Boil pasta, drain, mix with pea and cheese cream.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
to inform
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
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@maritoemoglie_incucina
Origin
Cuisine
Geographic
to inform
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos