Description
An unconventional twist on bucatini.
Ingredients
Scale
- 12 squash blossoms, de-stemmed and chopped
- 4 ounces guanciale, diced
- 2 cloves garlic, minced
- 1 package of dry bucatini pasta
- 1/4 cup grated Pecorino Romano cheese
- Pinch of salt and pepper
- Olive oil
Instructions
- Prepare the squash blossoms by removing the stems from the blossoms and rinse. Fine chop the blossoms to integrate with other ingredients and set aside.
- Bring a large pot of salted water to a boil. Once boiling, add the bucatini pasta and cook until al dente. Reserve about 1 cup of pasta cooking water before draining.
- Heat a drizzle of olive oil over medium heat in a large skillet. Add the diced guanciale and cook until it becomes crispy and browned, about 4-5 minutes. Use a slotted spoon to transfer the guanciale to a paper towel-lined plate, leaving the rendered fat in the skillet.
- Add the minced garlic to the same skillet with the rendered guanciale fat. Sauté for about 1 minute until fragrant.
- Add the squash blossoms to the skillet and sauté for another 2-3 minutes.
- Toss in the cooked bucatini pasta and crispy guanciale. Stir everything together to combine. Add some reserved cooking water.
- Remove the skillet from the heat and sprinkle grated Pecorino Romano cheese over the pasta. Toss again to combine to create a silky sauce. Hit with a bit of salt and freshly ground black pepper.