Directions
- 1Cut the guanciale into cubes and fry it in a pan until crispy on all sides.
- 2Once cooked, set the guanciale aside.
- 3In the same pan, add a drizzle of oil and cook the thinly sliced onion and purple cabbage.
- 4Season with salt and cook for approximately 15 minutes until tender.
- 5Meanwhile, boil the pasta in plenty of salted water.
- 6Blend the cooked purple cabbage with a ladle of pasta cooking water and the juice of half a lemon for a brighter color.
- 7Dress the pasta with the purple cabbage cream and crispy guanciale.
- 8Off the heat, stir in the Parmesan cheese until well combined.
Ingredients
- 200 g pasta
- 150 g purple cabbage
- 1 onion
- 80 g guanciale
- 40 g Parmesan cheese
- 0.5 lemon
- salt
- oil
Equipment
panpotblender
Tips
- For a brighter result, add the juice of half a lemon to the cabbage cream.
- Stir in Parmesan cheese off the heat for a creamy finish.
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