Fusilli Lunghi Pasta with Guanciale, Pecorino and Parmesan Cheese

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Fusilli Lunghi Pasta with Guanciale, Pecorino and Parmesan Cheese

 Ingredients 

Serves 4 

360g Fusilli Lunghi  

150g Guanciale or pancetta 

1 tbsp Olive oil 

50g Butter 

30g Pecorino cheese grated 

70g Parmesan cheese grated 

1 tbsp Cracked black pepper 

1 tbsp Extra virgin olive oil 

 

Here’s how 

Cook the pasta for 11 minutes in a large pan of salted boiling water.

Meanwhile cut the cured pork into slices, then dice into small pieces. 

Pre heat a large non stick pan and add the pork with a splash of olive oil. 

Cook on a gentle heat until crispy. 

Add the butter and melt together. 

Lift out a ladle of the pasta cooking water and add to the crispy cured pork, this will make an emulsion style sauce. 

Continue to the heat the pan, but on a low power as you don’t want it to boil at this point. 

When the pasta is cooked, use a pair of tongs and lift out into the sauce. 

Stir the pasta around while sprinkling in the cheeses. 

Finish the dish with a good sprinkle of cracked black pepper and a final little drizzle of extra virgin olive oil.