Spaghetti with Sun-Dried Tomato and Ricotta Pesto, Crispy Guanciale and Sausage by @federicofusca
30 min
Medium
4 servings
🍝
400 g
Spaghetti
🥓
4
Guanciale Slices
🌭
3
Sausages
🍅
200 g
Sun-dried Tomatoes
🌰
60 g
Almonds
🧀
100 g
Pecorino Cheese
🧀
160 g
Sheep's Ricotta
🌿
30 g
Basil
🐟
30 g
Anchovies
🫒
200 ml
Olive Oil
🧂
Salt And Pepper
Preparation Steps
Step 1/4
Cook spaghetti in salted water.
Step 2/4
Blend sun-dried tomatoes, almonds, pecorino, ricotta, basil, olive oil, and anchovies for pesto.
Step 3/4
Fry guanciale and sausage until crispy.
Step 4/4
Mix spaghetti with pesto, top with meats.
Composition
Ingredients
Types
Pasta, Meat, Vegetables, Nuts, Dairy, Herbs, Fish, Condiments
Ingredients
Spaghetti, Guanciale slices, Sausages, Sun-dried tomatoes, Almonds, Pecorino cheese, Sheep's ricotta, Basil, Anchovies, Olive oil, Salt and pepper
Allergens
Gluten, Nuts, Dairy, Fish
Dietetics
Dietary regimen
Vegetarian (with substitutions), Gluten-Free (with substitutions)
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
4 steps
Equipments
Utensils
pot, pan, blender
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
Savory, Umami
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos
room temperature : 2 hours (covered), fridge : 3-4 days (airtight container), freezer : 1 month (freeze in portions,airtight container)