Pasta with Guanciale, Broccoli and Potatoes

Method

1. Clean the guanciale by trimming the rind and cutting into strips.
2. Cut the broccoli: remove the central stem and cut the florets into small pieces.
3. Peel the potatoes and cut them into small cubes.
4. Bring a pot of salted water to a boil. Add the broccoli stems first, then after about a minute add the broccoli florets, potato cubes, and orecchiette pasta.
5. In a pan, heat a little olive oil with a whole garlic clove. Add the sliced guanciale and cook until golden and crispy.
6. When the pasta and vegetables are cooked al dente, remove the garlic clove from the pan. Drain the pasta and vegetables and transfer them to the pan with the guanciale. Toss well to combine.
7. Serve with grated Parmesan cheese and freshly ground black pepper.