Farfalle with Guanciale Arugula and Truffles

By LeeBoruchow

Ingredients

• 2 tablespoons extra-virgin olive oil
• 8 ounces guanciale (may substitute bacon or pancetta), diced
• 1 small red onion, cut lengthwise in half and then into 1/4-inch-thick half-moons
• 2 cloves garlic, thinly sliced
• 1 pound farfalle
• 2 tablespoons truffle paste
• 1/2 cup freshly grated Pecorino-Romano, plus extra for serving
• 1 bunch arugula, chopped

Details

Servings 4

Preparation

Step 1

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.

Optional: Finish plates with fresh truffle slices & more pecorino