Strozzapreti Pasta with Guanciale & Pecorino Cheese

Description: This tightly wound pasta combines some of the traditional roman flavors, including cured pork and salty pecorino cheese and fresh herbs for a savory meal to remember St. Paul.

Serves: 4-6 People

Prep Time: 10 Minutes

Cool Time: 15 minutes 



1 lb Strozzapreti Pasta, cooked al dente (reserved 1 cup of starchy water) 

½ lb Guanciale, cubed (or thick cut back can be substituted)

½ cup Pecorino Cheese, grated

1 Tbsp Olive Oil

1-2 Tbsp Fresh Herbs (such as basil or parsley) 

2 tsp Black Pepper 


How To Make:

  1. Boil pasta & cook according to the instructions. Reserve 1 cup of starchy water.
  2. While the pasta is cooking, heat the olive oil in a pan & add the guanciale. Begin to cook over medium high heat. 
  3. In the same pan, add ½ cup of starchy pasta water, pecorino cheese, & black pepper. Stir to combine the flavors. 
  4. When the pasta is cooked, add it to the pan. Continue to cook all the ingredients together. 
  5. Plate the pasta with a little more pecorino cheese & add fresh herbs to finish.