Pasta a la Jade

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pasta a la Jade

I made this recipe throughout my college years in Brazil and used it in a competition that I did not win – but the experience was still worthy, and the results were amazing. It is a pasta dish from two regions of Italy; Milan and Tuscany.


Milan is where the gremolata came from, which is parsley, garlic, lemon and lime zest (a very fresh final), & Tuscany inspired me to use the “battuto” (minced ingredients) and sofritto, AKA the “holy trinity” because it basically only calls for onions, carrots, and celery

  • Total Time: 1 hour
  • Yield: 2 people 1x



250gm Pasta (Tagliatelle, Fettuccine or Spaghetti) 

150 g Guanciale or Bacon (cut into thin strips) 

For the Gremolata

  • 1 small bunch Parsley
  • 1 clove Garlic
  • Zest of 1 Lime 
  • Zest of 1 Lemon

For the Batutto/Sofritto

  • ½ cup Onion (diced) 
  • 1/2 Carrot (diced) 
  • 1/2 Celery (diced / you can also use green bell pepper)
  • 50 ml Olive oil
  • Salt to taste


Cooking the Pasta:

  • Bring the water to a boil.
  • Add coarse salt.
  • Cook your pasta for 7-9 minutes.  

Making the Gremolata 

  • Finely chop the parsley and the garlic and add to a bowl. 
  • Mix in the zest of lime and lemon and combine the gremolata well.

Cooking the Guanciale/Bacon: 

  • Add the bacon to a cold pan. This will help render the fat evenly and for the bacon to get crispy!
  • Cook it until the guanciale is super crispy.
  • Once cooked, transfer to a plate lined with a paper towel and set aside.

Cooking the Sofritto

  • In a hot pan, add olive oil followed by the diced vegetables. 
  • Continue cooking over medium heat for 4 to 5 minutes, or until they are golden brown and fully cooked. 
  • Transfer to a bowl and set aside.

Bringing the dish together 

  • In a hot pan, combine the crispy bacon and your sofritto.
  • Combine together and heat well. 
  • Add the cooked pasta to the pan and mix well to coat the pasta. 
  • Remove the pan from the heat and add the olive oil. Transfer the pasta to a plate. 
  • Top the pasta with your freshly made gremolata and cracked black pepper.



  • Usually, I take the pasta out 2 minutes before it says on the package because you will be cooking it again when you bring the pasta with the sofritto and bacon.
  • A glass of good wine is always great with this recipe. Before, during and after.


  • Author: Gustavo Nascimento
  • Prep Time: 30
  • Cook Time: 30
  • Method: Blanching and Frying
  • Cuisine: Italian
Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating