Porchetta-Style Su Zichi

Method

1. Cut guanciale into strips about 1 cm thick.
2. Heat a little olive oil in a pan over medium heat and add a lightly crushed garlic clove.
3. Add the guanciale strips and sausage removed from its casing, broken into small pieces.
4. Cook over medium heat for 3–5 minutes until the guanciale fat is transparent and the sausage is well browned.
5. Increase the heat to high and deglaze with white wine, scraping the bottom of the pan with a wooden spoon.
6. Let the alcohol evaporate completely (a few seconds).
7. Add abundant fresh sage, chopped rosemary, and a pinch of fennel seeds (optional). Reduce heat to minimum and cook for 1 minute.
8. Meanwhile, break the su ziki pasta into irregular pieces (about 2–3 cm). Bring a large pot of salted water to a boil and cook the su ziki for 8–9 minutes (or 2–3 minutes less than package instructions).
9. Drain the su ziki and add it to the pan with the sauce. Toss well over low heat, adding a little pasta cooking water if needed, until the pasta is well coated and creamy.
10. Serve immediately with a generous grating of pecorino sardo cheese.