Pasta with guanciale and Pecorino cheese cream

• 5 minutes to prepare • 15 minutes to cook • Serves 4

 

 

10 MINUTES 

The Japanese art of “Kintsugi” involves the mending of shattered ceramics with lacquer and powdered metal — most commonly gold. The central philosophy of Kintsugi is that an object is made more beautiful by its history; when it is broken through time and usage, it accumulates a story.
If a piece is broken, say a favorite teacup, rather than being thrown away, it is repaired with gold, and the resulting piece becomes stronger, more valuable, and more beautiful for having been loved and broken.

This concept might be applied it to the human heart: a heart that has been broken through any means – love, loss, death, abuse – can be healed, and the person becomes stronger, and more profound for the experience.
Even a heart that seems shattered beyond all hope and recognition can be tended, with the end result being a creation unique, because the scars are what shape and create us, making us imperfectly perfect individuals.

Kintsugi demands of the beauty-seeker that they be comfortable with impermanence and the feeling of groundless that attends it. It is therefore a meditation upon the transience of human life, which is no less valuable or beautiful for being so brief...

Courage ON.
Although it is a tough concept to accept today, the wind will gather up my little pieces.
And cracks will ultimately become golden.

(Sorry for the absence my friends.
Please get your apron out, today we'll prepare an amazing pasta with guanciale  and pecorino sauce!)


Here's what you will need for a 4-serving recipe:

400 g Strozzapreti fresh pasta
100 g fresh milk cream
150 g guanciale cut into cubes
100 g Pecorino cheese
salt and pepper
EVO oil

1. Pour 2 tablespoons of EVO oil in a pan and, when it is hot, braise guanciale until it becomes golden. Then keep it aside
2. Boil water in a pot, add salt and once started to bubble, pour pasta. Make them cook for about 10 minutes (please refer to the cooking time specified on the package)
3. Meanwhile, prepare the Pecorino cheese cream: grate the cheese and melt it into the milk cream over low heat. Add freshly ground pepper according to your taste
4. Drain pasta al dente and stir it for a few moments with the Pecorino sauce and the crispy guanciale . Serve hot!

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.

Se ti tagliassero a pezzetti
il vento li raccoglierebbe
il regno dei ragni cucirebbe la pelle
e la luna tesserebbe i capelli e il viso
e il polline di Dio
di Dio il sorriso.*
(Fabrizio De Andrè, Se ti tagliassero a pezzetti)

* If they cut you into little pieces,
the wind would gather them up,
the king of the spiders would sew the skin,
and the moon would weave together the hair and the face
and the pollen of God,
the smile of God.