Pasta with Confit Cherry Tomatoes, Robiola and Guanciale

Ingredients

• 240 g pasta
• 250 g Datterini or cherry tomatoes (halved)
• powdered sugar (as needed)
• 1 robiola (one robiola; quantity/weight not specified. Optional according to the video.)
• 60 g guanciale (sliced and then cut into pieces)
• salt (a pinch for the tomatoes)
• pepper (a little, for the tomatoes)
• garlic (a little, minced or crushed; quantity not specified)
• oil (a drizzle of good-quality oil for the tomatoes)
• lemon zest (a small piece, for the tomatoes)
• pasta cooking water (a little, to blend the robiola and emulsify the pasta; reserve during cooking)

Steps

1. 1

   Halve the tomatoes and arrange them for cooking. Season with a pinch of salt, a little pepper, garlic, a drizzle of oil, a small piece of lemon zest, and powdered sugar as needed.

2. 2

   Cook the tomatoes to make them confit: the video indicates 90 °C for 3 hours for a perfect result, or 150 °C for 1 hour for a faster method.

3. 3

   Cut the guanciale into pieces. Cook it in a pan until crisp and the fat has rendered; set aside the crispy pieces and leave the rendered fat in the pan.

4. 4

   Cook the pasta; before draining, reserve some of the cooking water.

5. 5

   Place the robiola in a container with a little pasta cooking water and blend until creamy. The robiola is optional, according to the video.

6. 6

   Add the robiola cream to the fat rendered by the guanciale and stir to combine.

7. 7

   Add the drained pasta and a little of the tomatoes' juices. Toss to emulsify until the pasta is coated in the cream.

8. 8

   Finish with the crispy guanciale and serve.

Notes

The transcript does not specify quantities for the salt, pepper, garlic, oil, lemon zest, or pasta cooking water; it does not indicate the weight of the robiola or the pasta cooking time. The tomatoes can be cooked at 90 °C for 3 hours or at 150 °C for 1 hour.

Nutrition per serving

• main course
• pasta
• Italian
• with meat
• creamy
• confit tomatoes