As the weather starts to warm up in Italy, I’ve found myself in the mood for simple spring pasta sauces that aren’t tomato-based. I’ve recently been loving to add lemon zest into recipes for an instant brightness! Since we eat pasta everyday for lunch, I’ve been testing out new recipes to add to our rotation and easy ways to add vegetables! It is very easy to go a few days without eating veggies in Italy, if you aren’t careful, but I have made it a point to integrate them more (even if it’s just a simple salad on the side of a meal). Carrots are an easy way to add a veggie into pasta while also adding sweetness. This simple spring pasta is the perfect balance of creamy, sweet and (a bit) spicy. I hope you enjoy it as much as I do!
Ingredients, serves 3 – 4
3 – 4 servings of your pasta of choice (I really enjoyed penne for this)
120g guanciale
About 5 medium cloves or 2-3 large cloves of garlic
1 shallot
1 carrot
¼ cup white wine
¼ cup heavy cream or panna fresca
Zest of ¼ of a lemon
3 – 4 (or more if want a substantial kick) turns on the red pepper mill
¼ – ½ cup grated parmigiano
Directions
Start water to boil. Cook pasta as directed on the package.
Add about 120g of guanciale to a frying pan over medium heat. While that cooks down, mince garlic, slice a shallot and carrot.
Once the guanciale is crispy, add the carrot to the pan. After the carrot starts to brown, add the shallot, then the garlic. Cook down until caramelized, then drain most of the grease from the pan.
Add 1/4 cup white wine, cook down on low heat until only a little remains. Turn off heat. Add 1/4 cup heavy cream. Cook down a bit, then add red pepper, lemon zest and cheese. Let cheese melt.
When your pasta is ready, drain it, pour it into the sauce. Mix and enjoy!
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