Pasta with Broccoli, Guanciale and Pecorino

Method

1. Remove the skin from the guanciale and cut it into thin slices or small cubes.
2. Place the guanciale in a cold pan and cook over medium heat until it becomes crispy and the fat is rendered. Remove some fat if too much, leaving enough to coat the pasta.
3. While the guanciale is cooking, clean the broccoli: remove the leaves and the tough central stem, then cut the broccoli into small florets and pieces.
4. Peel a red potato and cut it into very small cubes.
5. Bring a large pot of salted water to a rolling boil.
6. Add the broccoli and potato cubes to the boiling water. After 3 minutes, add the bucatini pasta (do not break them, let them soften in the water). Cook without a lid to keep the vegetables bright green.
7. When the guanciale is crispy, add a chili pepper (if desired) and some of the rendered fat to taste.
8. Once the pasta is al dente, transfer the broccoli, potato, and pasta directly into the pan with the guanciale, along with a splash of pasta cooking water.
9. Grate a generous amount of pecorino romano directly over the pasta and toss vigorously to create a creamy emulsion. Add more pasta water as needed.
10. Serve immediately with an extra grating of pecorino on top.