Linguine Verdi al Guanciale

Green spinach linguine tossed with sweet leeks, crisp guanciale, Parmesan, and fresh parsley.

Ingredients

• 1 pound spinach (green) linguine
• 6 ounces guanciale, cut into thin strips
• 2 tablespoons olive oil
• 3 leeks, white and pale green parts, thinly sliced
• 1/2 cup dry white wine
• 1 cup grated Parmesan cheese, plus more for serving
• 1/2 cup chopped flat-leaf parsley
• 1/2 teaspoon black pepper
• Kosher salt to taste

Directions

1. Bring a large pot of salted water to a boil for the pasta.
2. In a large skillet over medium heat, cook the guanciale in the olive oil until the fat renders and the strips are crisp, about 6 minutes. Remove some of the crispy bits to reserve for garnish.
3. Add the sliced leeks to the skillet and cook gently until soft and sweet, about 8 minutes.
4. Pour in the white wine and simmer until reduced by half.
5. Cook the linguine until al dente, reserving 1 cup of pasta water before draining.
6. Add the pasta to the skillet with a splash of pasta water, the Parmesan, parsley, and pepper. Toss until creamy and glossy, adding more pasta water as needed.
7. Serve topped with the reserved crispy guanciale and extra Parmesan.

Notes

Adapted from a James Beard Foundation recipe celebrating his love of leeks and rustic Italian pasta.