Stories / Recipes

Make This Pasta and Become a Weeknight Hero

Frank Guerriero

January 28, 2019


Photo and Food Styling: Judy Kim​​​​

The ubiquity of weeknight recipes promising dinner in under an hour means we’ve all collected an extensive repertoire of go-to dishes, but those sheet pan meals and pressure-cooker stews can get monotonous day after day. For those seeking a complex, satisfying meal you don’t need to clear the calendar for, we’d suggest giving James Beard’s linguine verdi al guanciale a try.

Start by crisping up some guanciale (sub in pancetta if there’s no specialty Italian market nearby), then sauté leeks in the rendered fat. Once the leeks are soft and sweet, a modest pour of heavy cream provides some richness, and Parmesan imparts a dose of umami. To finish, toss some spinach linguine cooked to al dente perfection with the simmered sauce, the reserved guanciale, and a handful of chopped parsley. It’s a time-saving supper that’s sure to help you power through the week. Get the recipe and make it tonight.

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Frank Guerriero is the media assistant at the Beard Foundation. Find him on Instagram.