Fabri's Pineapple Pasta
A unique authentic Italian pasta that uses the sweet-tart juice of fresh pineapple instead of tomatoes, combined with the savory richness of guanciale and Pecorino cheese.
Ingredients needed 1 servings
Recipe
Cooking tips
- Canned pineapple lacks acidity and is overly sweet, which will ruin the sauce's balance, so you must use fresh, tangy-sweet pineapple.
- Because guanciale and Pecorino cheese are already quite salty, reduce the salt for the pasta water to about half of what you normally use to achieve perfectly balanced seasoning.
- The protein in the cheese will clump at temperatures above 80°C (176°F), so be sure to turn off the heat and use the residual warmth while swirling the pan to achieve a smooth sauce.
Recommended for
- Those who want to try a distinctive and creative authentic Italian dish beyond the usual tomato or cream pastas.
- Those who enjoy the harmony of sweet-salty savoriness and a perfectly emulsified, smooth sauce.
- Those looking for a visually and flavorfully impressive pasta dish to pair with wine at a home party or special occasion.
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