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Tonnarelli with Vingnarola & Black Truffle
A vibrant bowl of tonnarelli tossed with tender spring vegetables, crispy guanciale, and finished with freshly shaved black truffle.
Ingredients
14 oz fresh egg tonnarelli (or fettuccine, if preferred)
5.3 oz guanciale (or pancetta, if unavailable)
4.2 oz fresh peas
4.2 oz shelled broad beans
3.5 oz asparagus spears (cut into small rounds)
2 fresh spring onions (scallions)
1/2 cup white wine
1.75 oz Pecorino Romano cheese (grated)
Fresh black truffle (for garnish)
Olive oil (for sautéing)
Salt and freshly ground black pepper, to taste
5.3 oz guanciale (or pancetta, if unavailable)
4.2 oz fresh peas
4.2 oz shelled broad beans
3.5 oz asparagus spears (cut into small rounds)
2 fresh spring onions (scallions)
1/2 cup white wine
1.75 oz Pecorino Romano cheese (grated)
Fresh black truffle (for garnish)
Olive oil (for sautéing)
Salt and freshly ground black pepper, to taste
Method
- Sauté spring onions: Thinly slice onions (including greens). Cook gently in 4 tbsp olive oil over low heat until soft, not browned.
- Add artichokes: Clean, trim, and thinly slice artichokes. Add to the pan and cook for a couple of minutes.
- Deglaze with wine: Pour in white wine and simmer for 2–3 minutes.
- Cook vegetables: Add peas, broad beans, and asparagus rounds. Add a splash of water and simmer 15–20 minutes until tender. Season with salt, pepper, and a drizzle of olive oil.
- Crisp guanciale: Slice guanciale thinly and cook in a dry pan until golden and crisp. Drain on paper towels.
- Cook pasta: Boil pasta in salted water until al dente. Reserve 1 cup of pasta water, then transfer pasta directly to the pan with vegetables.
- Finish the dish: Toss pasta with vegetables and a bit of reserved water to combine. Off heat, stir in grated Pecorino until creamy.
- Serve: Plate pasta, top with crispy guanciale, more Pecorino, and freshly grated black truffle.
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