Discover the essence of casual Italian cookery at its finest with Fusilli al Baffo, a quick and easy pasta dish that will leave your taste buds yearning for more. In no time, you'll have a delectable dinner on the table, ready to be relished by all.
The name "al baffo" may come from the Italian expression "da leccarsi i baffi," meaning "so good you'll lick your whiskers" – akin to our own "finger lickin' good." And indeed, it lives up to its name. Fusilli al Baffo embodies the essence of Italian cuisine, offering a delightful experience that will have everyone savoring every last bite.
Fusilli al baffo con guanciale
Servings: 2 people
- 200 g of fusilli
- 200 ml of panna fresca (whipped cream) I used the panna da cucina because I’m lactose intolerant
- 150 g of guanciale (pig cheek)
- 25 g of passata di pomodoro (tomato puree)
- Salt and Pepper
- Put a pot of water on the stove and bring it to a boil
In the meantime cut the the guanciale in small stripes
- Place the guanciale in a pan and cook until browned
When the water reach the boiling point add the salt and then throw the pasta in
- While the pasta cook add the panna fresca and the passata di pomodoro to pan with the guanciale and cook on low.
When the pasta is ready drain it and add it to the sauce
- Add the pecorino and prezzemolo to the pasta