Pasta and chickpeas (Pasta e ceci) from Roma: Authentic Recipes From In and Around the Eternal City by Julia della Croce and Paolo Destefanis (Photographer)

  • celery
  • rosemary
  • pancetta
  • tomato paste
  • tagliatelle pasta
  • dried chickpeas

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on January 12, 2016

    Despite the paucity of ingredients, this was very flavorful. I used guanciale instead of pancetta as it's what I had available. The guanciale was seasoned with some chile pepper which added a nice heat to the dish. The pasta took a bit longer to cook then the recipe called for but it probably comes down to the type of pasta. I cooked the chickpeas in a pressure cooker which worked well and was much faster.

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