Tonnarelli with Turnips, Guanciale and Pecorino

Method

1. Cut the guanciale into thin strips.
2. Place the guanciale in a cold skillet without any oil and render over low heat until crispy.
3. Remove the guanciale from the skillet and set aside. Deglaze the skillet with a splash of white wine and reserve the liquid.
4. Clean the skillet with paper towels.
5. Add a drizzle of olive oil and a clove of garlic to the skillet.
6. Peel the turnips and cut them into small cubes. Also wash and roughly chop the turnip leaves.
7. Bring a large pot of salted water to a boil.
8. Add the cubed turnips to the boiling water.
9. Add the tonnarelli pasta to the boiling water and cook until al dente.
10. In the skillet, add the turnip leaves and a pinch of dried chili flakes. Sauté for a minute.
11. Add a ladle of pasta water to the skillet.
12. Transfer some of the cooked turnip cubes from the boiling water to the skillet.
13. When the pasta is al dente, transfer it directly into the skillet using tongs.
14. Add a spoonful of the reserved guanciale fat.
15. Remove from heat and add a generous amount of grated Pecorino Romano. Toss vigorously to create a creamy emulsion.
16. Serve with the crispy guanciale on top and extra pecorino.