This Milanese pasta recipe features the essential trio of high-quality guanciale (or its substitutes, pancetta or cured bacon), seasonal chicory like puntarelle (or similar greens such as radicchio or endive), and sharp, salty pecorino cheese. It's a simple yet flavorful dish that embodies the harmony of Italian cuisine and offers a taste of Milan's rich culinary heritage beyond its fashion fame.
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.