Italian
Fettuccine with Guanciale, Pecorino and Black Truffle
by Chef Max Mariola · 1.1M subscribers on YouTube
A rich and aromatic pasta dish featuring crispy guanciale, sharp pecorino cheese, and delicate black truffle, all tossed with homemade-style fettuccine.
- Servings
- 2
- Difficulty
- medium
Ingredients
6 items- Guanciale2 slices
- White Wine Vinegara splash
- 250 gCampofilone Fettuccine
- 10 gBlack Truffle
- Pecorino di Arcegenerous amount
- Black Pepperblack pepper, preferably from the guanciale rind
Method
- Cut the guanciale into small cubes and place in a cold pan. Render over medium heat until the fat melts and the guanciale becomes crispy.
- Remove the guanciale with a slotted spoon and set aside. Deglaze the remaining fat with a splash of white wine vinegar and a little water. Stir to create a sauce.
- Cook the fettuccine in plenty of salted boiling water. Drain al dente.
- Add the pasta to the pan with the sauce, toss over medium heat.
- Shave the black truffle into thin slices and add to the pasta, mixing.
- Remove the pan from heat. Add the grated pecorino cheese and black pepper (preferably from the guanciale rind). Toss well.
- Plate and serve with an extra sprinkle of pecorino and black pepper.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
