Fusilli with Guanciale, Pecorino, and Scallops!

I was recently in a large city with an Eataly store and came back with meat, cheese, pasta, and olive oil!

Here is a little something I whipped up!

First step is to put water on to boil for the noodles. Sat the water only after it is boiling.

I started with some fatty areas of the Guanciale, an amazing cured pork from the cheek.

I used medium low heat to give it a gentle sauté, I don’t want this too crunchy.

Meanwhile, grate some Pecorino cheese.

Once the noodles are boiling, I start browning the scallops.

I drained the noodles, keep about a cup of pasta water and I put the scallops in a plate to rest.

Place the pan with the pork back on the stove.

Add some freshly grated black pepper.

Noodles on top.

Add pecorino.

Mix well. If it is clumpy, add the pasta water to thin out a little.

Then plate with the scallops

Top with some good quality parmigiana.


Give it a try!

For two people (small portion):

2 cups of fusilli, from Naples of possible


1-1.5 cups finely grated Pecorino cheese

1/4 cup grated Parmigiana

1/2 tsp freshly grated black pepper

About 1/4 cup thinly sliced guanciale or panchetta cubed.

Salt for pasta water


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