Farro’s Radiatori Pasta with Guanciale and Kale Sauce
With thanks to our partner, Farro who have shared this perfect combo of vibrant kale, tasty guanciale and OFPA Supreme Champion Monty & Sons Durum Wheat Radiatori.
Ingredients
100ml extra virgin olive oil (you may not need it all)
100g pack Farro guanciale, sliced into batons
200g pack kale leaves (or use cavolo nero or silverbeet)
3 cloves garlic
A good pinch of chilli flakes
300g Monty & Sons radiatori pasta
50g freshly grated parmesan
Method
In a wide large pan add a tablespoon of oil and fry the guanciale until crisp. Remove the quanciale from the pan and set aside. Leave the pan (but don’t discard - you’ll be tossing the pasta in this shortly).
Remove the kale leaves from the stems and rinse well. In a large pan of boiling salted water, add the garlic and kale leaves and cook for 4-5 minutes until the kale is tender. Drain well. Put the kale and garlic into container suitable for a stick blender. Blitz until roughly chopped, then drizzle in the oil until you have a thick puree. Add chilli flakes and salt to taste. This can be made ahead of time.
When ready cook the radiatori in a large pot of boiling salted water, cook for 5 minutes (it still has a bit of a bite here), drain and reserve a little of the cooking water.
Gently heat the pan with the guanciale fat and toss in the pasta for a minute, then add the sauce, loosening with a little pasta cooking water if required. Season to taste and add half the parmesan.
Serve in bowls with a sprinkle of the fried guanciale and extra parmesan.
Outstanding Tip: To make this dish vegetarian you can omit the guanciale and use a vegetarian friendly hard cheese in place of parmesan.