Tonnarelli with Turnip Greens, Guanciale and Pecorino

Method

1. Cut the guanciale into thin strips (like matchsticks). Place in a cold pan and cook over low heat without any added oil until the fat renders and the guanciale becomes crispy. Remove the guanciale from the pan, leaving the rendered fat.
2. Deglaze the pan with a splash of white wine, scraping up any browned bits. Let the alcohol evaporate. Set aside a little of this deglazing liquid if desired for finishing.
3. Prepare the turnip greens: peel the turnip bulbs and cut into small cubes. Separate the leaves, discarding any tough stems.
4. Bring a large pot of salted water to a boil for the pasta.
5. In a separate large pan, heat a drizzle of olive oil with a clove of garlic. Add the diced turnip bulbs, a pinch of dried chili, and a splash of water. Cook until the turnip is tender.
6. Meanwhile, add the tonnarelli to the boiling water and cook until al dente. A few minutes before draining, add the turnip leaves to the pot to blanch briefly.
7. Reserve some pasta cooking water, then drain the tonnarelli and the turnip leaves together.
8. Add the drained pasta and leaves to the pan with the turnip bulbs. Add a little of the reserved guanciale fat (or the deglazing liquid) and toss well over low heat, adding pasta water as needed to create a creamy sauce.
9. Turn off the heat. Add the crispy guanciale and generous grated Pecorino Romano. Toss vigorously until the cheese melts and coats the pasta.
10. Serve immediately, with extra Pecorino on the side.