Recipe

Roman-style Sciusciello Pasta

Zesty Roman Delight: Sciusciello Pasta

4.4 out of 5

Indulge in the flavors of Roman cuisine with this delightful recipe for Sciusciello pasta. This traditional dish combines the simplicity of Italian cuisine with the bold and vibrant flavors of Roman cooking.

Egg Dish› Sciusciello

European cuisine› Mediterranean cuisine› Italian cuisine

European cuisine› Mediterranean cuisine› Italian cuisine› Roman cuisine

Preparation time

15 minutes

Cooking time

20 minutes

Total time

35 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Pescatarian, Gluten-free (if using gluten-free pasta), Dairy-free (if omitting cheese), Low-carb (if using low-carb pasta)

Allergens

Dairy (cheese), Gluten (unless using gluten-free pasta), Pork (guanciale)

Not suitable for

Vegan, Paleo, Keto, Nut-free, Soy-free

Ingredients

In the original Italian version, Sciusciello pasta is typically made with ingredients like pancetta and pecorino cheese. However, in this Roman adaptation, we have replaced pancetta with guanciale, a traditional Roman cured meat, and used pecorino romano cheese to stay true to the flavors of Roman cuisine. We alse have the original recipe for Sciusciello, so you can check it out.

350g (12.3 oz) Sciusciello pasta 350g (12.3 oz) Sciusciello pasta
100g (3.5 oz) guanciale, diced 100g (3.5 oz) guanciale, diced
2 cloves of garlic, minced 2 cloves of garlic, minced
1/2 teaspoon chili flakes 1/2 teaspoon chili flakes
400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
Salt, to taste Salt, to taste
Freshly ground black pepper, to taste Freshly ground black pepper, to taste
50g (1.8 oz) pecorino romano cheese, grated 50g (1.8 oz) pecorino romano cheese, grated
Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

Calories (kcal / KJ): 450 kcal / 1884 KJ
Fat (total, saturated): 18g, 6g
Carbohydrates (total, sugars): 55g, 8g
Protein: 15g
Fiber: 4g
Salt: 1.5g

Preparation

1.
Cook the Sciusciello pasta in a large pot of salted boiling water until al dente. Drain and set aside.
2.
In a large skillet, heat the olive oil over medium heat. Add the guanciale and cook until crispy and golden brown.
3.
Add the minced garlic and chili flakes to the skillet and sauté for a minute until fragrant.
4.
Pour in the crushed tomatoes and season with salt and black pepper. Simmer the sauce for about 10 minutes, allowing the flavors to meld together.
5.
Add the cooked pasta to the skillet and toss until well coated in the sauce.
6.
Remove from heat and sprinkle the grated pecorino romano cheese over the pasta. Toss again to combine.
7.
Serve the Sciusciello pasta hot, garnished with fresh parsley.

Treat your ingredients with care...

Guanciale — Make sure to dice the guanciale into small pieces to ensure it cooks evenly and becomes crispy.

Tips & Tricks

For a spicier kick, increase the amount of chili flakes according to your preference.
If you can't find guanciale, you can substitute it with pancetta or bacon.
To enhance the flavors, consider adding a splash of white wine to the sauce while simmering.
For a vegetarian version, omit the guanciale and add sautéed mushrooms for an earthy flavor.
Serve the Sciusciello pasta with a drizzle of extra virgin olive oil and an extra sprinkle of pecorino romano cheese for added richness.

Serving advice

Serve the Roman-style Sciusciello pasta as a main course, accompanied by a fresh green salad and crusty bread to mop up the delicious sauce.

Presentation advice

Garnish the Sciusciello pasta with a sprinkle of fresh parsley to add a pop of color. Serve it in shallow pasta bowls to showcase the vibrant red sauce and golden pasta.