Ingredients (4 Primi Piatti)

• 100 g Guanciale (or Pancetta), diced into small cubes
• 3 cloves garlic, finely chopped
• 1 fresh chilli (pepperoni), finely chopped (add to taste)
• ½ glass good-quality dry white wine
• 1 cup blanched stinging nettles, well drained and roughly chopped
• 100 g freshly grated Parmigiano Reggiano
• Salt
• Freshly ground black pepper
• 500 g fresh tagliatelle

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Method

1. Bring the pasta water to the boil.
   Fill a large pot with plenty of water, add a generous amount of salt and bring it to a rolling boil while preparing the sauce.
2. Cook the guanciale.
   Place the diced guanciale in a heavy-bottomed frying pan large enough to hold the finished pasta. Fry over medium heat, stirring frequently, until the guanciale is golden brown and crispy. Remove the crispy guanciale with a slotted spoon and set aside, leaving the rendered fat in the pan.
3. Prepare the flavour base.
   Add the garlic and chilli to the guanciale fat and cook gently until softened and fragrant, taking care not to brown the garlic. Pour in the white wine and simmer until almost all the liquid has evaporated.
4. Add the stinging nettles.
   Stir the blanched, chopped stinging nettles into the pan and cook for about one minute, allowing them to absorb the flavours. Keep the mixture warm over very low heat.
5. Cook the pasta.
   Add the fresh tagliatelle to the boiling water and cook until about 1 minute short of al dente. Before draining, reserve about one cup of the hot pasta cooking water.
6. Combine everything.
   Return half of the crispy guanciale to the pan with the nettles and toss together. Add the drained pasta and gently toss over medium heat. Add a little of the reserved pasta water as required to keep the pasta moist and begin forming a silky sauce.
7. Mantecare – the Italian finishing touch.
   Remove the pan from the heat and add half of the grated Parmigiano Reggiano. Toss vigorously, adding a little more pasta water if necessary, until the cheese melts and emulsifies with the pasta water to create a rich, creamy sauce.This traditional Italian technique is called mantecare—creating a beautifully creamy sauce without using cream.

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To Serve

Divide the pasta among pre-heated serving plates.

Top with the remaining crispy guanciale, a generous sprinkle of the remaining Parmigiano Reggiano and a few twists of freshly ground black pepper.

Serve immediately.

Buon Appetito!

Enjoy with a generous glass of home-made red wine, good friends and plenty of conversation.