Ingredients and directions here 👇 SAVE IT🔝
Here’s the Instagram page of @casa_di_monte .
It’s a family business winery in Montespertoli, Chianti Classico area. They have a vast selection of fantastic wines and they make some very unique extra virgin olive oil.
Go and check their page👆
Guanciale or Pork Belly 3 slices
Onion, Celery, Carrot (Mirepoix)
Extr virgin olive oil to taste
Pecorino romano 30g
Slice Guanciale into cubes and let it sweat at low temperature. Remove it when crispy and clean grease from pan. Add olive oil and sear mirepoix until translucent. Deglaze with white wine and add chickpea. Cover everything with stock or water where you boiled chickpea. (You can use also canned chickpea but make sure to drain them before use).
Blend 1/3 of chickpeas to make it thick then add pasta, saffron and leftover stock. Soft boil until pasta is fully cooked. Add pecorino cheese, plate and serve. Finish with a drizzle of olive oil, enjoy 😉