Ingredients
- 2 tablespoon extra virgin olive oil
- 8 ounce guanciale (may substitute bacon or pancetta), diced
- 1 ounce small red onion, cut lengthwise in half and then into 1/4-inch thick half-moons
- 2 clove garlic, thinly sliced
- 1 pound barilla farfalle
- 2 tablespoon truffle paste
- 1/2 cup freshly grated pecorino-romano, plus extra for serving
- 1 bunch arugula, chopped
Preparation
Baking Directions:
Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt.
Meanwhile, in a 10- to 12-inch sauté pan, heat the olive oil over low heat.
Add the guanciale and cook slowly until the guanciale has rendered its fat and is crisp and golden brown, about 10 minutes.
Add the onion and garlic and cook gently until golden brown, about 5 minutes longer.
Remove from the heat.
Cook the Barilla farfalle in the boiling water for 1 minute less than the package instructions indicate; drain, reserving 4 tablespoons cooking water.
Add the pasta to the pan with the reserved cooking water.
Add the truffle paste, guanciale and the grated cheese; mix well and toss over high heat for one minute.
Add the arugula and toss for about 30 more seconds, until just wilted.
Divide among four warmed pasta bowls and serve with additional cheese on the side.
Tips:
Add fresh truffle slices to each bowl, then finish with truffle paste and additional grated cheese.
