Pasta with Butter, Guanciale and Hazelnuts

Method

1. Bring a pot of salted water to a boil for the pasta.
2. Take a handful of hazelnuts and roughly crush them.
3. In a pan, melt a knob of butter over low heat.
4. Add the chopped red onion and let it soften.
5. Deglaze with a splash of white wine.
6. Add the guanciale cut into strips and cook.
7. Halfway through cooking the guanciale, add half of the crushed hazelnuts.
8. Add a drizzle of olive oil.
9. Cook the pasta in boiling salted water until al dente.
10. Grate some pecorino romano.
11. Drain the pasta and transfer it to the pan with the sauce.
12. Toss the pasta with a little cooking water.
13. Add the grated pecorino and the remaining raw hazelnuts.
14. Turn off the heat, mix well, and serve.