Egg Fetuccine with Bean and Guanciale Sauce

Preparation time

30 minutes

Cooking time:

5 minutes






  • 1 package Egg Fetuccini  by Pasta Piccinini
  • 1 white onion
  • 5 ounces (150 gr.) guanciale, cut into thin strips
  • 5 ounces (150 gr.) cherry tomatoes, chopped
  • 1 12 ounces can borlotti beans
  • 23 tbs EVO oil
  • 2 tbs finely chopped fresh parsley
  • salt, a pinch of chili flakes



  1. Pour oil in a skillet and simmer the onion and chili flakes for 5 minutes on low heat.
  2. Add guanciale and let it cook for 5 more minutes.
  3. Add the chopped tomatoes and the drained, rinsed canned beans.
  4. Let it cook slowly for 10’, taste and adjust for salt.
  5. Cook tagliatelle in salted boiling water until they float up, then drain them and saute in the sauce.
  6. Plate up, sprinkle with chopped parsley.

Chianti makes a good match for this dish.