Mezze Maniche With Spinach and Guanciale

Serves 4
Fast & Easy Dinner
Time: 30 minutes


1 lb. mezze maniche pasta
7 oz. baby spinach
1 1⁄2 cups pecorino, grated
3 oz. guanciale, thinly sliced
2 oz. sun-dried tomatoes 
1 Tbsp. vinegar
extra-virgin olive oil


Preheat the oven to 400°F.

Place the guanciale slices on a baking tray lined with parchment paper, and bake for 5-8 minutes or until crisp.

Bring water to a boil in a saucepan. Add the vinegar and the tomatoes, then turn off the heat and let everything soak for 5 minutes. Drain and then cut the tomatoes into strips.

Coat a sauté pan with extra-virgin olive oil and place over medium-low heat. Lightly cook the spinach, then add the tomato strips and cook for 1 minute.

Bring a large pot of water to a boil and season with salt. Add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water. Toss the pasta in the sauté pan with the spinach and tomatoes.

In a small bowl, add 1 ladle of the pasta cooking water to the pecorino, stirring until melted. Pour into the sauté pan and mix well. Top with guanciale and then serve.

Ingredients in this recipe:

Mezze Maniche

Romano Pecorino


Olive Oil

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