Ingredients for 3 people:
250 g La Pasta di Camerino Fettuccine
200 g di guanciale (pig cheek bacon)
150 g grated pecorino
1 small broccoli
salt to taste
pepper to taste
Wash the broccoli, cut off the tops and parboil them in slightly salted boiling water for around 10 minutes. Cut the guanciale into strips, fry lightly without oil in a non-stick frying pan. Stir frequently and when the guanciale becomes crispy, add the broccoli. Mix together and remove from the heat, setting the pan aside.
Start preparing the water for cooking the pasta. In a large bowl mix the grated pecorino cheese, a good sprinkling of pepper and a few ladles of the water used for cooking the pasta. Mix together to form a cream. Cook the pasta until it is ‘al dente’ (firm to the bite), drain and pour into the pan with the guanciale and broccoli. Add the pecorino cream cheese and blend it all together quickly, so the cream does not have time to condense.