Mezze Maniche with Pesto, Guanciale, and Tomato

Mezze maniche with pesto, guanciale, and tomato is a dish that unites the freshness of Genovese pesto with the savoriness of guanciale and the acidity of tomato, creating a very interesting balance of flavors. Here is the recipe:

Ingredients

• 320 g mezze maniche (or short pasta of your choice)
• 150 g guanciale
• 200 g cherry tomatoes
• 4 tablespoons Genovese pesto
• Salt to taste
• Extra-virgin olive oil
• Grated Pecorino Romano (to taste)
• Fresh basil (for garnish)

Preparation

1. Start by cutting the guanciale into strips or cubes and sauté it in a wide pan without adding oil until it becomes crispy. Once ready, remove it and set it aside on paper towels to absorb excess oil.
2. In the same pan, use the fat released by the guanciale to cook the cherry tomatoes cut in half or quarters, until they begin to release their water and form a light sauce. If necessary, add a pinch of salt.
3. Meanwhile, cook the mezze maniche in plenty of salted water following the cooking times indicated on the package to achieve al dente pasta.
4. Drain the pasta and set aside some of the cooking water.
5. Add the pasta to the pan with the tomatoes and mix well.
6. Incorporate the pesto into the pasta, adding a little cooking water to dilute the pesto and blend everything together.
7. Add the crispy guanciale and mix again, tossing everything for a few seconds.
8. Serve the mezze maniche with pesto, guanciale, and tomato hot, garnished with a sprinkle of grated Pecorino Romano and fresh basil leaves to taste.

Trivia

Pesto, a historic condiment of Ligurian cuisine, is usually associated with pasta such as trofie or trenette. In this version it has been combined with ingredients typical of central Italian cuisine, such as guanciale, the star ingredient of amatriciana or carbonara.

This is a recipe that marries the North and the Center of the Italian peninsula, for a dish rich in flavor and tradition. Buon appetito!