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Calamarata with chickpea cream and crispy pancetta

Calamarata with chickpea cream and crispy pancetta

@salumificio-marvella

If you're looking for a creamy and flavorful pasta dish, here's the recipe for you. Calamarata with chickpea cream and guanciale for a perfect lunch.

Difficulty: Medium
Cooking: 20 min
Preparation: 15 min
Country: Italia

Ingredients

No. Servings
  • Calamarata400g
  • Pre-cooked chickpeas (or dried chickpeas cooked in advance)240g
  • Pancetta150g
  • Onion1unit
  • Rosemary1unit
  • Extra virgin olive oil30mL
  • Saltto taste
  • Pepperto taste
  • Aged cow's ricottato taste

Preparation

  1. STEP 1 OF 7

    Chop the onion and sauté it with oil, once golden add the chickpeas, the rosemary sprig, salt, and pepper. Cook on low heat for 5 minutes

  2. STEP 2 OF 7

    Meanwhile, in a pan, brown the pancetta until crispy.

  3. STEP 3 OF 7

    Blend the chickpeas with an immersion blender until you get a smooth cream.

  4. STEP 4 OF 7

    Drain the pasta and mix it with the chickpea cream.

  5. STEP 5 OF 7

    Add a ladle of cooking water and part of the crispy pancetta.

  6. STEP 6 OF 7

    Transfer everything to a serving dish and add a sprinkle of aged cow's ricotta.

  7. STEP 7 OF 7

    Serve hot and enjoy your meal!

Suggestions

  • Immersion blender

  • Pan

General Information

Origin

Italia, Lazio

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)381.42
Carbohydrates (g)46.55
of which Sugars (g)6.99
Fat (g)16.25
of which Saturates (g)4.52
Protein (g)12.24
Fiber (g)5.76
Sale (g)0.02
  • Proteins
    12.24g·15%
  • Carbohydrates
    46.55g·58%
  • Fats
    16.25g·20%
  • Fibers
    5.76g·7%