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Fusilli Lunghi Pasta with Guanciale, Pecorino and Parmesan Cheese


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.


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