Ingredients for 4 people
- 380g Elicoidali di Gragnano IGP Di Martino
- 100g of pork cheek
- 350g spring onions
- 100g of Pecorino cheese
- Bay leaves
- 1,5dl evo oil
- salt and ground pepper to taste
Procedure
Pour the oil into a frying pan and brown the julienne-cut guanciale. Add the finely chopped spring onions and, when they are wilted, add the bay leaf, half a glass of hot water and simmer, taking care to leave the pan half-covered.
Meanwhile boil the pasta in salted water. Once al dente, drain and mix with the onion sauce, a handful of grated cheese and a sprinkling of ground pepper.
Garnish with pecorino flakes and serve.
