Fusilli Lunghi Pasta with Guanciale, Pecorino and Parmesan Cheese
360g Fusilli Lunghi
150g Guanciale or pancetta
1 tbsp Olive oil
30g Pecorino cheese grated
70g Parmesan cheese grated
1 tbsp Cracked black pepper
1 tbsp Extra virgin olive oil
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.