Italian spaghetti mixed with basil sauce combined with fatty pan-fried salted pig cheeks will bring new experiences to family meals. Cooking delicious and no less nutritious dishes will not take too much time for housewives on busy working days.
To make spaghetti mixed with basil sauce with pan-fried salted pig cheeks for a serving of about 3 to 4 people, prepare 250g spaghetti; 150g salted pig cheeks (Guanciale or salted pork belly); 100g fresh basil leaves; 30g pine or walnuts; 30g finely ground cheese; 2 cloves of garlic; 50ml olive oil with salt and ground pepper.
Start by washing the basil leaves, quickly blanch them in cold ice water and then pat them dry to keep the color fresh. Put basil leaves, roasted pine seeds, minced garlic, cheese and a little salt in a blender. Gradually pour olive oil in and blend until a fatty, smooth sauce mixture is formed and you can put it in a bowl.
Boil spaghetti in a pot of boiling water, add a little salt and cook for 8-10 minutes, take out to drain and keep about half a cup of spaghetti boiling water.
Next, cut the salted pig cheeks into small bite-sized pieces. Place the pan on the stove at medium heat, put the salted pig cheeks in to pan-fry directly so that the fat is naturally secreted. Pan-fry for 3-5 minutes until the edges of the meat are golden brown, then put it on a plate lined with oil-absorbing paper.
Reduce heat to reduce the heat of the pan, add spaghetti with basil sauce and 2-3 tablespoons of spaghetti broth. Stir gently to allow the sauce to evenly stick to each strand of spaghetti.
When the noodles are soft and cooked, arrange them on a deep plate, arrange salted pig cheeks and pan-fry them on top, then sprinkle with a little grated cheese and ground pepper, which is the basic dish to be completed so you can enjoy it with your family.
