Linguine alla Burina

Method

1. Cut the guanciale into cubes.
2. Place the guanciale in a cold pan and slowly render the fat over moderate heat until the cubes become crispy.
3. Remove the crispy guanciale pieces and set aside, leaving the rendered fat in the pan.
4. Add a clove of garlic to the fat and sauté until fragrant.
5. Add the wild chicory (previously blanched) and sauté briefly, coating it with the fat.
6. Cook the linguine in boiling salted water until al dente (about 2 minutes less than package time).
7. Drain the pasta, reserving some cooking water, and transfer it to the pan with the chicory.
8. Add a splash of pasta cooking water and finish cooking the pasta in the pan, stirring to emulsify.
9. Turn off the heat. Add the grated fresh pecorino (first sale) and toss to combine.
10. Plate the pasta, top with the crispy guanciale, a drizzle of extra virgin olive oil, and a pinch of toasted black pepper.