Paccheri with roasted pepper cream and guanciale

/5
Paccheri with roasted pepper cream and guanciale
SHARE
JUMP TO RECIPE
it de es fr nl br
FOLLOW US
  • Difficulty: Easy
  • Prep time: 20 min
  • Cook time: 50 min
  • Serving: 4
  • Cost: Low

PRESENTATION

Recipe by
Luisa Orizio

Paccheri with bell pepper cream and guanciale? Now that’s a dish that really brings out the best flavors from Campania in Southern Italy. The big, chunky paccheri pasta pairs up with a super creamy roasted pepper sauce. Seriously good. It highlights the natural sweet taste of the peppers mixed with the deeper flavors of onions and garlic. And look, roasting the veggies in the oven gives them this smoky, tender quality. Some folks use an air fryer for a quicker twist, still packing a punch of flavor. I mean, the shape of paccheri is perfect. And each tube holds plenty of that smooth, velvety bell pepper cream. Every bite is a nice balance—the moist sauce with a bit of crunch from crispy guanciale—comforting and rich.

You know, dishes like this show why so many people love a good paccheri recipe when they're craving something bold and full of flavor. No question. In Campania, people often enjoy guanciale pasta dishes for family gatherings or just an easy weeknight meal. The guanciale adds a crispy texture and a salty, savory hit that matches perfectly with the tangy pepper sauce. It’s the kind of food that makes you want to reach for seconds. Really, there are many different Italian pasta recipes around Italy, but this one stands out. For sure.

The combo of creamy sauce and rich, meaty pork cheek is pretty much unbeatable. And listen, the sauce itself is simple but packs a lot of flavor—it’s what makes this a go-to bell pepper cream pasta for anyone who loves a smooth homemade pasta sauce with loads of personality. There’s just something about how all the ingredients come together—feels cozy, filling, whether you’re serving it for a group or just making a little extra for yourself. For real, folks who appreciate a taste of authentic Italian cooking, this dish really nails the Southern style—comforting, a bit rustic, and always satisfying. Whether you’re hosting dinner or just looking for something special, this dish is sure to please. Really really pleasing.

You might also like:

INGREDIENTS
Paccheri pasta 11.3 oz (320 g)
Red peppers 1.5 lbs (700 g)
Jowls 3 oz (80 g)
Garlic 2 cloves
Onions ½ cup (80 g)
Almonds 1.8 oz (50 g)
Fine salt to taste
Parmigiano Reggiano PDO cheese 1.8 oz (50 g)
Preparation

How to prepare Paccheri with roasted pepper cream and guanciale

To make the paccheri with pepper cream and guanciale, start with the guanciale. Cut it first into slices 1 and then into cubes about 3/4 in 2. Transfer it to a pan without adding any fat 3.

Keep the heat at medium and cook the guanciale for 10 minutes 4. Once it's nicely golden and crispy, remove it from the pan with a slotted spoon 5 and set it aside in a bowl 6.

Now take care of the vegetables. Clean and chop the onion into pieces 7 and place it on a baking tray lined with parchment paper together with the whole peppers 8 and the garlic cloves 9.

Arrange the vegetables in a single layer without overlapping them 10 and roast them in a conventional oven at 392°F for 50 minutes 11. Once cooked, you can remove the skins, stems and seeds from the peppers 12.

Transfer the contents of the tray to a blender jar 13. Add the almonds 14 and the Parmigiano Reggiano 15.

Blend well with an immersion blender 16 until you obtain a smooth cream 17. Pour the cream into the same pan where you cooked the guanciale 18.

Cook the paccheri in salted boiling water 19. When they are al dente—check the package for exact timing—transfer them to the sauce 20. Stir well so the cream coats all the paccheri; if needed, help along by adding some of the pasta cooking water a little at a time 21.

Serve the paccheri with the pepper cream 22 and the crispy guanciale you set aside 23. Your paccheri with pepper cream and guanciale are ready to be enjoyed 24!

Storage

Paccheri with pepper cream and guanciale can be stored for one day in the refrigerator.

You can prepare the pepper sauce in advance and keep it in the fridge for a couple of days.

Tip

As an herb you can add fresh oregano; for extra creaminess you can place on the hot pasta a tablespoon (1 tbsp) of burrata stracciatella.

For the translation of some texts, artificial intelligence tools may have been used.
SHARE
/5

RELATED RECIPES