Chef and Owner Paolo Sparvoli of Casa Mia Restaurant in Tolentino, Italy
Ingredienti
1 cucchiaio di sale grosso
400 gr. spaghetti N°5(se possibile)
250 gr. guanciale o bacon tagliato a striscioline o cubetti da 1 cm
150 gr. di Pecorino romano grattugiato
Tartufi neri autunnali freschi o conservati grattugiati da 80 gr.
Un peperoncino nero intero
Per 4 Persone
Difficoltà minima
Tempo totale 25 min
Tempo di preparazione 10 minuti
Tempo di cottura 15 minuti
Boil 3 litres of salted water over med/high heat. Add the pasta-stirring every now and then. While the pasta is cooking, slowly saute in a heavy bottom sauce pan the guanciale and ground pepper stirring to prevent burning (saute until crunchy). Add one ladle of the boiling pasta water into the pan and continue to saute for a 30 seconds, strain the pasta while al dente and return to the pan with the guanciale, stir thoroughly and and turn off the heat. Generously grate the truffles over the top and mix in with the pasta. Divide the pasta onto 4 preheated bowls and garnish with Pecorino.
