Turmeric & Pepper Pasta with Pecorino cheese and Guanciale

SERVE 2

• 1 cup (200 grams) of Pasta Natura Turmeric & Pepper Pasta
• 3oz grated Pecorino cheese
• Few drops of Redoro Organic Extra virgin Olive Oil
• Black Pepper
• 4oz Guanciale cut in cubes

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the pasta and cook according to the package directions.
2. Let the guanciale brown in a pan at low-medium heat until it leaves all its fat.
3. When the pasta is ready drain it and add it to the guanciale with the pecorino cheese and 3/4 tablespoons of pasta cooking water to let the cheese melt and create a creamy sauce.
4. Stir well and turn off the heat. 
5. Serve adding just a few drops of evoo and Enjoy!