Ingredients
- 11 oz cavatelli pasta
- 3½ oz gorgonzola cheese
- ⅓ cup whole milk
- 3½ oz guanciale (cured pork cheek)
- Coarse salt, as needed
Preparation
Start by crisping up the guanciale in a pan over low heat for a few minutes until golden.
Meanwhile, bring a pot of water to a boil, add a handful of coarse salt, and cook the cavatelli for about 10 minutes.
In another pan, remove the rind from the gorgonzola and melt it down with the milk and a splash of pasta cooking water.
Using a slotted spoon, transfer the pasta directly to the pan with the cheese sauce. Toss everything together until the pasta is well coated and creamy, adjusting the seasoning with salt and pepper. Stir in the crispy guanciale, give it one final toss, then plate up and serve.
