Pasta with roasted carrots, guanciale & Pecorino (Pasta con carote, guanciale e Pecorino) from Vegetables the Italian Way: Turning Simple and Fresh into Extraordinary (page 99) by Giulia Scarpaleggia

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Notes about this recipe

  • Eat Your Books

    Can substitute pancetta or lardons for guanciale, and spaghetti for bucatini.

  • lean1 on May 31, 2026

    Omitted the pork products and used baby carrots and dried thyme and a tablespoon of olive oil. Made 1/2 the amount and roasted for 30 minutes. The sauce got mixed in my Cuisinart. I added 1/2 cup Pecorino to the pasta with pasta water. My son loved it. I thought it was good enough to use on pizza instead of tomato sauce. Will make again hopefully with locally grown carrots.

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