La Casella is an agriturismo – a working farmhouse with rooms and a restaurant – located just minutes from the farmhouse where we sometimes dine. These rural establishments serve straightforward, honest food prepared from local ingredients, and the prices are often refreshingly reasonable.
On a recent visit to La Casella I ordered a simple plate of farro pasta tossed with halved cherry tomatoes and crisp, salty guanciale. The flavors were so satisfying that I came home determined to recreate the dish in my own kitchen.
Guanciale is cured pork jowl (cheek) with a distinct, rich flavor different from smoked bacon. If you cannot find guanciale, pancetta makes a reasonable substitute, though the flavor will be slightly different. For this recipe I made fresh fettuccine using farro flour; if you prefer, high-quality dried farro pasta can be used to save time. Farro pasta has a gentle, earthy taste that pairs beautifully with simple, bright sauces.
Farro Pasta With Guanciale & Cherry Tomatoes
Serves 4 – 6
1 hour
30 minutes
Ingredients
For the Pasta:
- 1 1/2 cups farro flour
- About 1/2 cup all-purpose flour
- 1 teaspoon extra-virgin olive oil
- 4 eggs
- Pinch of salt
For the Sauce:
- 1 tablespoon olive oil
- 1/4 pound guanciale, diced (or pancetta as a substitute)
- 3 cloves garlic, peeled and thinly sliced
- 2 cups cherry tomatoes, halved
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh parsley
To Serve:
- Grated Pecorino cheese
Instructions
- Whisk the farro and all-purpose flours with a pinch of salt in a large bowl.
- Form a well in the center, add the eggs and olive oil, and use a fork to begin blending. Add a few teaspoons of water if needed to bring the dough together.
- Turn the dough out onto a lightly floured surface and knead by hand for about 5–7 minutes, until smooth and elastic.
- Wrap the dough in plastic wrap and let it rest at room temperature for one hour.
- When rested, roll the dough with a pasta machine and cut into fettuccine, following the manufacturer’s directions.
- Lightly dust the fettuccine with flour and set aside while you prepare the sauce.
- Bring a large pot of well-salted water to a boil.
- Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced guanciale and cook until it is lightly browned and has rendered some fat, about 6–8 minutes.
- Add the sliced garlic to the pan and cook for another minute or two until fragrant, taking care not to burn the garlic.
- Add the halved cherry tomatoes, stir, and cook 5–7 minutes, stirring frequently, until the tomatoes soften and begin to break down into a saucy consistency.
- Season the sauce with salt and pepper to taste and stir in the chopped parsley.
- Cook the fresh farro fettuccine until al dente—fresh pasta will cook quickly—then drain, reserving a small cup of pasta cooking water.
- Return the drained pasta to the pot, add the tomato and guanciale mixture, and toss over medium heat for a minute or two. If the pasta seems dry, add a little of the reserved cooking water to loosen the sauce and help it cling to the noodles.
- Serve immediately in individual bowls, generously topped with grated Pecorino cheese.
Buon appetito!
Deborah Mele