Spaghettone with Black Kale Pesto, Aglione, and Crispy Guanciale by @federicofusca

30 min

4 servings

🥬

1 bunch

Black kale

🧄

2 cloves

Aglione

🧀

100 g

Pecorino romano

🧂

Salt and pepper

🫒

200 ml

Olive oil

🥓

3 slices

Guanciale

  1. Chop
    • Black Kale
    • Aglione

    Chop kale and aglione.

  2. Blend
    • Black Kale
    • Aglione
    • Olive Oil

    Blend kale, aglione, cheese, oil.

  3. Fry
    • Guanciale

    Fry guanciale until crispy.

  4. Mix

    Mix pesto with cooked spaghetti.

  5. Top
    • Guanciale

    Top with guanciale, serve.

Spaghettone with Black Kale Pesto, Aglione, and Crispy Guanciale by @federicofusca

30 min

4 servings

🥬

1 bunch

Black kale

🧄

2 cloves

Aglione

🧀

100 g

Pecorino romano

🧂

Salt and pepper

🫒

200 ml

Olive oil

🥓

3 slices

Guanciale

Preparation Steps

  1. Step 1/5

    Chop kale and aglione.

  2. Step 2/5

    Blend kale, aglione, cheese, oil.

  3. Step 3/5

    Fry guanciale until crispy.

  4. Step 4/5

    Mix pesto with cooked spaghetti.

  5. Step 5/5

    Top with guanciale, serve.

Composition

Ingredients

Types

Vegetables, Dairy, Seasoning, Condiments, Meat

Ingredients

Black Kale, Aglione, Pecorino Romano, Salt and Pepper, Olive Oil, Guanciale

Allergens

dairy

Dietetics

Dietary regimen

Gluten-Free

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

5 steps

Equipments

Utensils

knife, blender, pan

Appliances

stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian

Geographic

to inform

Various

Aspect

Texture

Crunchy, Creamy

Flavors

Bitter, Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : , fridge : 3-4 days (airtight container), freezer :