Stringozzi with Sheep Ricotta, Guanciale, Pecorino and Pepper

Method

1. Cut the guanciale into strips.
2. Cook the guanciale in a pan over medium heat until it is rendered and crispy, but not too much.
3. Meanwhile, cook the stringozzi in boiling salted water until al dente.
4. Drain the pasta, reserving some pasta water.
5. In the pan with the guanciale, add the flaked sheep ricotta and stir to warm through.
6. Add the drained pasta to the pan and turn off the heat.
7. Add a little more ricotta, a drizzle of extra-virgin olive oil, and toss.
8. Add a splash of pasta water to create a creamy emulsion.
9. Add the grated pecorino cheese and toss well to bind the sauce.
10. Add a generous grind of black pepper.
11. Plate and serve immediately.