Pasta with Spinach, Garlic and Guanciale Sauce
This strozzapreti pasta tossed with crispy guanciale, garlic, and fresh spinach creates a rich, savory, and perfectly glossy sauce that clings to every twist of the noodles.
Servings: 2 people
Ingredients
- 8.8 ounces strozzapreti pasta or whatever pasta you have on hand
- salt to taste
- 2½ ounces guanciale finely diced
- 1 tablespoon garlic freshly minced
- olive oil as needed
- 2 handfuls fresh spinach
- hot pepper flakes optional
- ¼ cup Parmesan cheese freshly grated
Instructions
Prep Ingredients
- Slice guanciale into small strips, roughly chop garlic, and wash and roughly chop spinach.Tip: Have all ingredients ready before heating the pan; it makes cooking smooth and stress-free.
Cook the Guanciale
- Place guanciale in a cold skillet and turn the heat to medium-low. Cook slowly, stirring occasionally, until fat is rendered and edges are crisp.Tip: Low and slow ensures maximum flavor without burning.
Prepare the Pasta
- Bring a large pot of salted water to a boil.
- Add strozzapreti and cook until just al dente, following the package instructions or the timing for fresh pasta timing.
- Reserve ½ cup of pasta water before draining.Tip: Always reserve pasta water – it’s the secret to a silky sauce.
Saute the Garlic & Spinach
- Push guanciale to the side of the skillet, add garlic, and cook 30 seconds until fragrant.
- Add spinach and toss until just wilted.Tip: Add spinach last to keep its vibrant color and fresh texture.
Combine the Pasta & Sauce
- Add drained pasta to the skillet. Pour in a splash of reserved pasta water and toss everything together over low heat until the sauce coats each noodle evenly.Tip: Start with a little pasta water, add more as needed to reach a glossy, clingy sauce consistency.
Finish & Serve
- Remove from the heat, taste, and adjust seasoning with black pepper (usually no extra salt usually needed).
- Optionally, sprinkle reserved crispy guanciale bits on top.Tip: Serve immediately for the best texture; pasta absorbs sauce as it sits.
Notes
Be careful not to cook the guanciale too quickly. You want it to render its fat brown and then start to crisp up, but you don't want it to burn.