Half-size pasta tubes with and pork () is an ultimate Italian dinner recipe that is sure to satisfy your taste buds. This is a truly simple, yet scrumptious dish to make at home. The mix of , salty pork and <a href="https://www.neuralword.com/en/article/25-spinach–recipes-for-healthy-and-tasty-appetizers-first–courses-and-second-courses” title=”25 spinach recipes for healthy and tasty appetizers, first courses, and second courses”>spinach with the toothsome pasta makes it a perfect warm dinner, which is wholly comforting and filling at the same time.

When it comes to deciding on what kind of pasta to use for this recipe, it is important to select the perfect type that can adequately hold the delicious sauce with each and every bite. This is where the half-size pasta tubes come in handy. These pastas, also known as mezze maniche in Italian, are half the size of regular pasta tubes, giving the dish a perfect bite-sized texture.

As for the greens, spinach is the definite green veggie of preference here. It adds a deep, earthy flavor to this dish. Plus, it is packed with nutrition, making it a addition to this pasta dish.

Now, it’s time to talk about the crowning glory of this dish – the guanciale. Guanciale is a particularly well-known type of cured pork cheek in Italy. Its rich, lightly chewy texture and distinctive flavor make it a go-to ingredient in the making of dishes like spaghetti alla gricia and, of , this eclectic pasta recipe. Guanciale bacon can be found in some gourmet international grocery stores and Italian food stores.

So, let’s get started on this simple yet delicious recipe.

Ingredients:

1 pound of mezze maniche pasta
8 oz. of guanciale, thinly sliced
1 bunch of spinach, chopped
1 small onion, diced
4 cloves of garlic, minced
1/2 teaspoon dried red pepper flakes
1/2 cup grated Pecorino Romano cheese
Salt and freshly ground black pepper

Instructions:

1. Begin by boiling a generously-salted pot of water for the pasta.

2. Meanwhile, chop up the onions, garlic, and spinach and thinly slice the guanciale.

3. Once the water in the pot comes up to a boil, add the pasta and cook according to the instructions on the package until al dente.

4. While the pasta cooks, add the guanciale to a large skillet and cook over medium heat until crispy and golden brown. This should take roughly 7 to 8 minutes.

5. Then, add the chopped onions to the skillet and cook until soft for 3 to 4 minutes.

6. Add the spinach, garlic, and red pepper flakes to the skillet and cook until the spinach has wilted, for about 3 to 4 minutes.

7. Once the pasta is cooked and drained, add it to the skillet with the guanciale, spinach, and onions.

8. Next, turn the heat to low and toss the pasta with the sauce until it is well-combined.

9. Lastly, add the Pecorino Romano cheese to the skillet and season with salt and black pepper to your preference.

10. Give it one last toss to make sure everything is well-incorporated.

11. Serve on plates and sprinkle with some extra grated cheese and a sprinkle of black pepper.

Now, you can enjoy your restaurant-quality half-size pasta tubes with spinach and pork cheek in the comfort of your own home. This quick and easy pasta recipe is a fantastic alternative to the traditional spaghetti with meat sauce or carbonara. So, the next time you’re looking for a quick meal idea, consider bringing new flavor to the table with mezze maniche pasta, spinach, and guanciale.

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