Spaghetti alla chitarra with cardoncelli, guanciale and EVO Oil

Ingredients:

Spaghetti alla chitarra (green with parsley puree or natural) gr 320
Cardoncelli mushrooms gr 300
Guanciale n. 1 slice
Garlic n. 1 clove
Extra Virgin Olive Oil q.s.
Salt q.s.
Black pepper q.s.
Fresh parsley q.s.

Procedure:

Clean the cardoncelli and cut them into pieces.

Cut the bacon into strips and brown it in a pan, then set aside.

In the same pan, add garlic and Extra Virgin Olive Oil, then the mushrooms and cook over a high heat for about 10 minutes.

Add the guanciale and stir.

Cook the spaghetti in plenty of salted water, drain them al dente and toss them in the pan with the sauce.

Season with salt and pepper, plate and serve hot.

Oil and Flavor: Perfect Pairings for Your Recipes

For this recipe, we recommend an EVO DOP Canino monocultivar oil (Lazio): this is an ancient native variety, cultivated in the Tuscia viterbese area. Very rustic and adaptable, it is the jewel in the crown of these territories. The oil it produces has a fruity aroma in which bitterness and pungency are balanced and pleasantly accord with herbaceous notes.