Casarecce pasta with guanciale and smoked scamorza

chef

Leonardo Pellacani

Serve 6

Cook the pasta in boiling salted water. In a pan add a drizzle of evoo and brown the bacon cut into strips. Deglaze with a drop of Brandy and let it evaporate. Add the smoked scamorza cheese and the chili pepper sauce. Drain the casarecce al dente and toss them in a pan with the sauce. Serve with a sprinkle of chopped parsley.