Chestnut Tagliatelle with Guanciale and Pecorino

Method

1. In a planetary mixer, combine 200g all-purpose flour (00), 120g chestnut flour, 3 eggs, a pinch of salt, and a drizzle of oil. Mix until a compact dough forms.
2. Let the dough rest for 10 minutes (or up to 30 minutes if you have time).
3. Divide the dough into smaller pieces and roll out with a rolling pin until you can see light through the sheet, indicating the right thickness.
4. Roll up the sheet and cut into tagliatelle strips.
5. Remove the rind from 150g guanciale and cut into thin strips.
6. Place the guanciale strips in a cold pan, then turn on the heat. Let it render slowly until it becomes translucent and starts to smoke.
7. Deglaze with a glass (about 200ml) of dry white wine, lower the heat, and let the alcohol evaporate.
8. Bring a large pot of salted water to a boil. Add the tagliatelle and cook for a very short time (1-2 minutes) since they are thin.
9. Using tongs, transfer the pasta directly into the pan with the guanciale, adding a splash of pasta water to emulsify.
10. Season with black pepper and a generous grating of aged pecorino. Toss well and serve immediately.