Ingredients
- 11 oz capunti pasta
- 3½ oz gorgonzola cheese
- 3½ oz taleggio cheese
- 3½ oz grated Parmesan cheese
- 7 oz guanciale (cured pork cheek)
- ¼ cup heavy cream
Preparation
Here's a natural English translation of this four-cheese pasta with guanciale recipe:
Start by bringing a large pot of water to boil for the pasta.
Cut the guanciale into strips and crisp it up in a pan without adding any oil, cooking until golden and crunchy.
Once the water is at a rolling boil, add the pasta and salt.
For the cheese sauce, you'll need a large pot and a smaller one to create a double boiler, plus a whisk. Fill the larger pot with water and place the smaller pot on top. Cut the cheeses into cubes and add them to the smaller pot along with the cream. Gently melt the cheeses, whisking to combine. Keep covered.
Drain the pasta and return it to its pot. Add the four-cheese sauce and toss until well combined.
Plate up the capunti and top with the crispy guanciale.
