Pasta with Chanterelles and Guanciale

Method

1. Carefully remove the rind from the guanciale using a serrated knife, then slice and cut into cubes.
2. Place the cubed guanciale in a cold non-stick wok and cook over low heat until crispy and golden.
3. While the guanciale cooks, clean the funghi galletti (chanterelles): use a paper towel to brush off any dirt; do not wash them with water. Tear them by hand, removing any tough stems.
4. Once the guanciale is crispy, separate the rendered fat from the crispy bits. Add a drizzle of olive oil to the pan, heat it, then add the mushrooms a little at a time.
5. Add aromatic herbs: rosemary and sage. Also add a piece of peperoncino (chili). Add some of the guanciale fat for extra flavor.
6. Season the mushrooms with salt (remember you will add pecorino later, which is salty).
7. When the water for the pasta boils, add salt. Cook the mafaldine pasta according to package directions (about 10 minutes).
8. When the pasta is 3 minutes away from being done, drain it and transfer it to the pan with the mushrooms. Add a splash of pasta cooking water and some of the guanciale fat. Stir everything together over high heat. When the sauce has thickened and the pasta is creamy, turn off the heat and add a sprinkle of pecorino and the crispy guanciale.
9. Plate: take a portion of pasta, mushrooms, and creamy sauce. Top with additional mushrooms, crispy guanciale, fresh rosemary, sage, and a final sprinkle of pecorino.