Cavatelli with Guanciale and Mushrooms

Method

1. Sauté the guanciale in a pan over medium heat until it becomes golden and crispy. Remove the guanciale from the pan and set it aside, but keep the rendered fat in the pan.
2. Add the mushrooms (roughly torn by hand) to the same pan with the guanciale fat. Add some fresh parsley. Cook the mushrooms, stirring occasionally. Do not add salt yet.
3. Halfway through cooking the mushrooms, deglaze the pan with a splash of white wine. Let the alcohol evaporate.
4. Add the tomato passata to the pan. Season with a pinch of salt. Cook until the sauce thickens slightly.
5. Optionally, blend half of the sauce into a creamy puree and return it to the pan.
6. Meanwhile, cook the cavatelli in salted boiling water until al dente. Drain.
7. Add the drained pasta to the pan with the sauce. Toss well over heat to combine.
8. Add grated Grana Padano (or Pecorino) and toss again.
9. Serve the pasta, topping with the reserved crispy guanciale (chopped coarsely), a sprinkle of fresh parsley, and a drizzle of extra virgin olive oil.