Cavolo Nero Pasta with Walnuts and Guanciale by @allacciateilgrembiule

35 min

4 servings

🥕

600 g

Cavolo nero

🧀

40 g

Parmigiano

🧀

30 g

Pecorino romano

🌰

30 g

Walnuts

🧄

1 clove

Garlic

🫒

80 ml

Extra virgin olive oil

🧂

Coarse salt

🍝

360 g

Short pasta

🍖

150 g

Guanciale

⚫

Pepper

  1. Blanch
    • Cavolo nero
    • Coarse salt

    Clean the cavolo nero, removing the tough stem, then blanch it in salted water for 5 minutes, drain and cool it down with cold water.

  2. Squeeze
    • Cavolo nero
    • Parmigiano
    • Walnuts

    Squeeze out the water and blend it with Parmigiano, pecorino romano, walnuts, optional garlic, olive oil and salt.

  3. Sauté
    • Guanciale

    Sauté the guanciale in a pan and set it aside.

  4. Combine
    • Guanciale

    In the same pan, combine the cavolo nero cream with the guanciale fat.

  5. Cook
    • Short pasta
    • Coarse salt

    Cook the pasta, drain it directly into the sauce and mix well.

  6. Plate
    • Guanciale
    • Pepper

    Plate and finish with the sautéed guanciale and pepper.

Cavolo Nero Pasta with Walnuts and Guanciale by @allacciateilgrembiule

35 min

4 servings

🥕

600 g

Cavolo nero

🧀

40 g

Parmigiano

🧀

30 g

Pecorino romano

🌰

30 g

Walnuts

🧄

1 clove

Garlic

🫒

80 ml

Extra virgin olive oil

🧂

Coarse salt

🍝

360 g

Short pasta

🍖

150 g

Guanciale

⚫

Pepper

Preparation Steps

  1. Step 1/6

    Clean the cavolo nero, removing the tough stem, then blanch it in salted water for 5 minutes, drain and cool it down with cold water.

    🥕Cavolo nero
    🧂Coarse salt
    🔪Knife
    🧺Colander

  2. Step 2/6

    Squeeze out the water and blend it with Parmigiano, pecorino romano, walnuts, optional garlic, olive oil and salt.

    🥕Cavolo nero
    🧀Parmigiano
    🧀Pecorino romano
    🌰Walnuts
    🧄Garlic
    🫒Extra virgin olive oil
    🧂Coarse salt

  3. Step 3/6

    Sauté the guanciale in a pan and set it aside.

    🍖Guanciale
    🍳Pan

  4. Step 4/6

    In the same pan, combine the cavolo nero cream with the guanciale fat.

    🍖Guanciale
    🍳Pan

  5. Step 5/6

    Cook the pasta, drain it directly into the sauce and mix well.

    🍝Short pasta
    🧂Coarse salt
    🍲Pot
    🧺Colander

  6. Step 6/6

    Plate and finish with the sautéed guanciale and pepper.

    🍖Guanciale
    ⚫Pepper

Composition

Ingredients

Types

Vegetables, Dairy, Nuts, Oils, Spices, Grains, Meat

Ingredients

Cavolo nero, Parmigiano, Pecorino romano, Walnuts, Garlic, Extra virgin olive oil, Coarse salt, Short pasta, Guanciale, Pepper

Notes

Cavolo nero (tough stems removed), Parmigiano (grated), Pecorino romano (grated), Garlic (optional), Coarse salt (for the cavolo nero cream, no amount given), Pepper (no amount given)

Allergens

Milk, Tree nuts, Gluten

Dietetics

Dietary regimen

Egg-Free, soy-free, Sugar-Free

Calories

620 kcal

Macro nutrients

Protein: 22g, Carbohydrates: 58g, Fat: 34g, Fiber: 5g, Sugars: 2g

Nutritional Information

Minerals

Calcium: 350mg, Iron: 3.5mg, Sodium: 850mg, Potassium: 480mg

Vitamins

Vitamin A: 550µg, Vitamin C: 35mg, Vitamin K: 280µg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Knife, Colander, Pan, Pot

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course, Starter

Occasions

Autumn, Everyday, Trattoria-style Meal

Origin

Source

Platform

instagram

Original Creator

@allacciateilgrembiule

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Crunchy, Crispy

Flavors

Savory, Umami, Nutty, Smoky, Cheesy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 2 days (store in an airtight container,reheat gently in a pan before serving)