Spaghettone with Black Kale Pesto, Aglione, and Crispy Guanciale by @federicofusca
30 min
Medium
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
Step 1/5
Chop kale and aglione.
Step 2/5
Blend kale, aglione, cheese, oil.
Step 3/5
Fry guanciale until crispy.
Step 4/5
Mix pesto with cooked spaghetti.
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
Vegetarian, 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
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 :