Tubettone con Crema di Piselli, Guanciale Croccante e Fonduta di Pecorino

Tubettone con Crema di Piselli, Guanciale Croccante e Fonduta di Pecorino is a contemporary Italian pasta dish hailing from Campania, notably championed by food critic Jana Food Porn at the venue 28 in Cercola, Italy. The dish pairs tubettone—large, tube-shaped pasta—with a silky pea cream, crispy guanciale, and a rich pecorino fondue.

Key ingredients are few but demand precision: fresh or frozen peas puréed until smooth, guanciale rendered to a crackling finish, and aged pecorino melted with a touch of milk or cream to form a luscious fonduta. What distinguishes a great version is the harmony of contrasting textures and flavors—the sweetness of the pea cream against the salty, crunchy guanciale, and the sharp, tangy fonduta that clings to every tube. The pasta must be perfectly al dente to provide a satisfying chew.

Regional variations may substitute pancetta for guanciale or swap pecorino with Parmigiano-Reggiano for a milder fondue. Some cooks incorporate fresh mint or lemon zest into the pea cream, while others add chili flakes for heat. The dish exemplifies modern Italian cuisine’s ability to elevate humble components through meticulous technique, as noted by Jana Food Porn in her review of the Cercola venue.