Spring Pasta: Onion, Asparagus & Guanciale

This pasta is my homage to the spring and is packed with veggies with a rich guanciale cream sauce.

This Spring Onion, Asparagus & Guanciale Pasta is perfect for this time of year when you want to celebrate spring and all of it’s warm weather joy, but the warm weather isn’t quite there!

But I digress, this pasta is packed with this fresh spring produce like asparagus and spring onions. It also has a rich and savory cream sauce built off of the guanciale fat we’re left with from cooking our lardons. It’s rich, sweet, smokey, bright and perfect for this unpredictable time of year!

Full recipe and breakdown is below along with a bunch of notes, recipe mods, macros, a write up on spring vegetables, cooking guanciale, making a cream sauce and more!

Cheers,
Joey

Table of Contents:

• Spring Vegetables
• What is Guanciale?
• How to Cook Guanciale
• Blending Veggies Into Sauces
• Cream Pan Sauces & How to Make One
• Emulsification and How to Serve
• Youtube Video
• Recipe Mods and Notes
• Full Recipe
• Macros
• Comments

Spring Vegetables

Spring is a wonderful time of year and full of fresh produce at your local farmers market and grocery stores.

For Spring, you don’t get the more indulgent offerings of summer like tomatoes, berries, melons and corn but what you do have are a ton of the ‘greener’ vegetables (or at least thats how I think of it). You have leafy greens like lettuces, kales and chards. You have asparagus, spring onions, fava beans and artichokes.

For me, Spring time is a time for robust and veggie heavy salads. For blanching bright green produce and locking in the beautiful colors with the shock of an ice bath. A time for fresh veggie soups and veggie heavy sauces….

Like this one!

What is Guanciale?

Guanciale is a cured Italian pig's cheeks, or jowls, that has a rich and salty taste! It’s often used it Italian pasta’s like spaghetti alla carbonara and pasta all'amatriciana. Iv’e also used it in my recipe for my Rich and Creamy Miso, Mushroom and Guanciale Pasta.