Ingredients for 4 people

1Lb Elicoidali di Gragnano IGP Di Martino
0.22Lb of pork cheek
0.5Lb spring onions
0.22Lb of Pecorino cheese
Bay leaves
1,5dl evo oil
salt and ground pepper to taste

Procedure

Pour the oil into a frying pan and brown the julienne-cut guanciale. Add the finely chopped spring onions and, when they are wilted, add the bay leaf, half a glass of hot water and simmer, taking care to leave the pan half-covered.

Meanwhile boil the pasta in salted water. Once al dente, drain and mix with the onion sauce, a handful of grated cheese and a sprinkling of ground pepper.

Garnish with pecorino flakes and serve.