Beetroot Spaghetti, Castelmagno Cream, and Guanciale

Name: Beetroot Spaghetti, Castelmagno Cream, and Guanciale
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Spaghetti thick 11.3 oz; Jowls 3.5 oz; Salt to taste; Black pepper to taste; Precooked beets 1 ½ cup; Garlic poached 2 cloves; Thyme 2 sprigs; Castelmagno cheese 3.5 oz; Fresh liquid cream 0.4 cup

Difficulty: Easy
Prep time: 20 min
Cook time: 15 min
Serving: 4 persone

PRESENTATION

Beetroot spaghetti, Castelmagno cream, and guanciale combine vibrant colors and intense flavors in a unique combination. The natural sweetness of the beetroot, transformed into a velvety cream, meets the strong taste of Castelmagno, which adds an enveloping note to this first course. The crispy guanciale completes the symphony of flavors, adding a savory touch and captivating texture. Spaghetti is the perfect pasta shape to collect the creamy sauces, allowing you to savor all the nuances in one bite. Beetroot spaghetti, Castelmagno cream, and guanciale are perfect for a special dinner and, more generally, for those occasions when you want to impress your guests with a delightful and visually appealing dish.

If you are looking for other first courses with beetroot, also try:

Pasta with beetroot and pecorino
Beetroot and gorgonzola pasta
Beetroot tagliatelle with asparagus
Beetroot gnocchi on taleggio fondue

INGREDIENTS

Spaghetti 11.3 oz (320 g) - thick

Jowls 3.5 oz (100 g)

Salt to taste

Black pepper to taste

For the Beetroot Sauce: Precooked beets 1 ½ cup (380 g); Garlic 2 cloves - poached; Thyme 2 sprigs

Castelmagno Cream: Castelmagno cheese 3.5 oz (100 g); Fresh liquid cream 0.4 cup (100 g)

Preparation

How to prepare Beetroot Spaghetti, Castelmagno Cream, and Guanciale

To prepare the beetroot spaghetti, Castelmagno cream, and guanciale, first cut the beetroot, first into slices 1 and then into cubes 2. Set aside. In a pan, add the guanciale cut into cubes 2 and cook over medium-high heat until it becomes crispy. Transfer it onto paper towels and set aside 3.

Cook the spaghetti in plenty of boiling salted water 4. In the same pan with the guanciale cooking juices, add 2 cloves of garlic in their skins and thyme 5. Let them infuse over low heat for a few minutes, then add the beetroot 6.

Add a ladle of pasta cooking water 7 and cook for 5 minutes. At this point, remove the garlic and thyme and transfer the beetroot to a jug 8. Blend with an immersion blender until you achieve a smooth consistency 9; if necessary, add another ladle of pasta cooking water.

Pour the sauce back into the pan 10. Prepare the Castelmagno cream: grate the cheese 11, then add it to the cream you heated in a small saucepan 12.

Stir to melt it completely 13. Drain the spaghetti al dente and transfer it to the pan with the beetroot sauce 14, mix and season with salt and pepper 15.

Spread the Castelmagno cream on the bottom of the plate, place a nest of spaghetti on top 16 and top with the guanciale 17. Finally, garnish with some thyme leaves. Your beetroot spaghetti, Castelmagno cream, and guanciale are ready to be enjoyed 18!