Fregola with Sausage and Pecorino

Method

1. Heat a little extra virgin olive oil in a saucepan and add a cube of guanciale and a sprig of rosemary.
2. Finely chop a golden onion and add it to the pan, sautéing gently to create a soffritto.
3. Add the fregola to the pan and toast it, stirring, until lightly browned.
4. Moisten with hot broth (or a splash of white wine if desired) and cook the fregola like a risotto, adding broth as needed.
5. In a small bowl, dissolve a few saffron pistils in a little warm water and set aside.
6. In a separate frying pan, heat some olive oil, add another cube of guanciale, a sprig of rosemary, and a bay leaf.
7. Crumble the sausage into the pan and cook over high heat, adding a clove of garlic, salt, and pepper, until the outside is browned but the inside remains tender.
8. After the fregola has cooked for about 10 minutes, add the saffron infusion and the cooked sausage mixture to the saucepan.
9. Continue cooking for another 10 minutes, stirring often, until the fregola is al dente but still creamy (all'onda).
10. Remove from heat and mantecare with grated pecorino cheese and a knob of butter, stirring vigorously.
11. Serve the fregola on a plate, garnish with extra sausage bits, a drizzle of olive oil, a bay leaf, and optionally a touch of black squid ink for color.