Pasta with Endive, Guanciale and Scamorza

Method

1. Cut the guanciale into strips (or small cubes if preferred).
2. In a large pan, pour a generous amount of extra virgin olive oil.
3. Add the guanciale and cook gently until lightly rendered but not fully crispy; reserve some for final garnish.
4. Add a few anchovies (preferably from Cantabria) and a chili pepper.
5. Lay the endive (indivia/scarola) on top of the guanciale without stirring.
6. Add a pinch of coarse salt and another drizzle of oil.
7. Pour in a ladleful of vegetable broth.
8. Cover with a lid and cook over very low heat for about 10 minutes, until the endive is tender.
9. Meanwhile, cook the pasta (busiate) in boiling salted water until al dente.
10. When the endive is done, lift it out and drain off any excess liquid; keep the pan for assembly.
11. Drain the pasta and add it to the pan with the endive.
12. Turn off the heat and add the scamorza cut into small cubes. Toss until the cheese melts and coats the pasta.
13. Plate the pasta and top with the reserved crispy guanciale pieces.