In the hamlet of Grisciano di Accumuli, this is how fettuccelle is made!
Ingredients
- guanciale (cured pork cheek)
- white wine
- pecorino cheese
- fresh pasta
- salt for the pasta water
Preparation
Fry the Alta Montagna Bio guanciale in a pan without adding oil, allowing the guanciale to release its fat. Meanwhile, boil the water for the pasta. When the guanciale is almost ready, add the white wine and, as soon as the water boils, add a little salt and throw in the pasta. We recommend fettuccelle, a long egg pasta. When cooked, drain and toss in the pan with the guanciale and some of the cooking water, sprinkle with high-quality pecorino cheese, and enjoy!
