Ruote with Ricotta, Walnuts and Guanciale

Method

1. Finely slice the red onion.
2. In a pan, melt a generous knob of butter and add the sliced onion. Cook gently.
3. Cut the guanciale into strips and add to the pan. Cook slowly.
4. Add a splash of white wine, cover, and let it cook.
5. In a bowl, season the ricotta with pepper and a drizzle of new olive oil. Mix.
6. Crush some walnuts and add a handful to the ricotta mixture. Reserve some for garnish.
7. Bring a large pot of salted water to a boil and cook the ruote pasta for 13 minutes.
8. When the pasta is nearly done, add a knob of butter to the pan with the guanciale. Add the ricotta mixture and stir.
9. Drain the pasta and add it to the pan. Add fresh thyme leaves and toss well.
10. Serve with crushed walnuts and a generous grinding of black pepper.