One of the best things we ate in Milan was a pasta dish at Rovello 18. Their Chitarra con Guanciale, Puntarelle, e Pecorino is a super simple pasta that really shines with the crispy, salty guanciale (cured pork cheek) and bitter notes of the puntarelle. Puntarelle is a very seasonal vegetable that arrives in markets in the Spring. If you can’t find puntarelle, you could try a different chicory. If you can’t find guanciale, then you can use cured bacon or pancetta.
Chitarra con Guanciale, Puntarelle, e Pecorino
- 200 g Chitarra pasta
- 100 g puntarella, sliced
- 100 g guanciale, sliced
- Pecorino cheese, grated
- Brown the guanciale in a pan until it is crispy.
- Boil a large pot of salted water. Add the chitarra and cook the pasta for a minute less than the package instructions. Drain the pasta, but be sure to reserve some pasta water.
- Add the puntarella to the guanciale. When the pasta is finished, add the pasta to the guanciale along with about a 1/4 cup of pasta water and bring to a boil for another minute or until the pasta is just done. You can always add more pasta water if needed.
- To serve, top with freshly grated pecorino cheese.