Mezze maniche with purple cabbage cream and crispy guanciale

Preparation

1. STEP 1 OF 5

   Cut the guanciale into cubes and brown it in a pan until it is crispy on all sides. Once cooked, set it aside.

2. STEP 2 OF 5

   In a pan with a drizzle of oil, cook the onion and purple cabbage sliced thinly. Salt and cook for about 15 minutes until they are soft.

3. STEP 3 OF 5

   Meanwhile, boil the pasta in plenty of salted water.

4. STEP 4 OF 5

   Blend the cooked purple cabbage with a ladle of pasta cooking water and add the juice of half a lemon for a brighter result.

5. STEP 5 OF 5

   Season the pasta with the purple cabbage cream, crispy guanciale, and, with the heat off, mix in the Parmesan.

General Information

Analysis

Macronutrients (100 gr)