Creamy Pasta with Potato Cream and Guanciale

At first glance, this Creamy Pasta with Potato Cream and Guanciale might be mistaken for Carbonara. Indeed, the flavors are reminiscent of the famous Roman dish, thanks to shared ingredients like guanciale and Pecorino cheese. However, this version has a key difference: instead of an egg-based sauce, the creamy texture comes from a blend of cooked potatoes, Pecorino, and Parmesan cheese, resulting in a smoother, more delicate flavor.

Ingredients :

(Serves 4):

• 320g (11 oz) pasta (gluten-free if needed)
• 500g (1 lb) potatoes
• 150g (5 oz) guanciale (Italian cured pork cheek)
• 1 pinch of salt
• 2 tbsp grated Parmigiano Reggiano DOP
• 3 tbsp grated Pecorino Romano

How to Make Creamy Pasta with Potato Cream and Guanciale

Prepare the Potato Cream:

1. Peel and dice the potatoes. Bring a large pot of lightly salted water to a boil (you can use the same water to cook the pasta later).
2. Add the potato cubes and cook for about 5 minutes until tender. Use a slotted spoon to remove the potatoes, reserving the cooking water.
3. Transfer the potatoes to a blender or use an immersion blender. Add 2 tbsp Pecorino, 2 tbsp Parmesan, and a bit of the reserved cooking water. Blend until smooth, adding more cooking water as needed to achieve a creamy, pourable consistency. Taste and adjust salt if needed. Set aside.

Cook the Guanciale:

1. Slice the guanciale into 3 mm thick strips, removing the rind.
2. Heat a non-stick pan over medium heat and add the guanciale. Cook for 3-4 minutes, stirring frequently, until the fat turns translucent and the meat becomes golden and crispy.
3. Remove about 1/3 of the guanciale and set aside for garnishing the finished dish.

Cook the Pasta:

• In the same pot of boiling water used for the potatoes, cook the pasta until al dente. Reserve some of the pasta cooking water before draining.

Combine Everything:

1. Add the potato cream to the pan with the remaining guanciale and mix well.
2. Add the drained pasta to the pan and toss over high heat for about 1 minute. If the sauce thickens too much, add a splash of the reserved pasta water.
3. Turn off the heat and stir in 1 tbsp grated Pecorino. Continue tossing for another minute, adding more pasta water if needed to create a smooth, creamy sauce.

Serve:

• Plate the pasta immediately, garnishing with the reserved crispy guanciale and an extra sprinkle of Pecorino if desired.

Enjoy!