Pasta salad with bitter greens, Parmigiano cream, and guanciale from Mozza at Home: More Than 150 Crowd-Pleasing Recipes for Relaxed, Family-Style Entertaining (page 295) by Nancy Silverton and Carolynn Carreño

Notes about this recipe

  • DKennedy on November 13, 2017

    Very, very good. Made this as part of our CTB menu. very delicious. This recipe yields a huge amount of pasta salad! I would consider cutting back the greens to 1 head frissee, 1 head radicchio (assuming it is a big head) and 4 cups arugula, or whatever combination would fit on one sheet pan. Similarly, I would cut the pasta back to 1 cup, and the guanciale to 1/2 lb., and the parm cream to 1 cup, unless I was feeding a giant crowd or serving this as the main course. As a side, it left a ridiculous amount of leftovers with 6 people.

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