Garganelli, guanciale ragù, crema di Pecorino Romano PDO, olive oil

60 minutes


4 people
Adjust Servings
00 flour 211 gr
Eggs, room temperature 2
Egg yolks, room temperature 3
Extra virgin olive oil 5 gr
Semolina flour
Ground guanciale 300 gr
Minced yellow onion 50 gr
Minced celery 50 gr
Minced carrot 50 gr
Tomato paste 30 gr
White wine 75 gr
Ground pork shoulder 300 gr
Low-sodium chicken stock 200 gr
Sea salt
Ground black pepper
Heavy cream 100 gr
Grated Pecorino Romano PDO 60 gr
Extra virgin olive oil 5 gr
Preparation Stage
By Chef Stefano Secchi of Rezdôra | New York

For the Garganelli:
In a mixing bowl, add 00 flour and make a small well. Using a fork, slowly incorporate eggs, yolks, and olive oil to the well until dough begins to come together. Using your hands, knead dough until all ingredients are well combined. Transfer dough to a porous surface and continue kneading until dough is smooth and bouncy. Tightly cover in plastic wrap and let sit 30 minutes at room temperature. Dust a sheet tray with semolina flour and set aside. Once dough is proofed, divide into four equal portions. Roll through a pasta machine on the second thinnest setting, then using a knife, cut dough into 1.5-inch squares. Starting at the corner closest to you, carefully roll the dough, pressing to seal and join the ends.
Transfer to a sheet tray, cover, and refrigerate.

For the Guanciale Ragù:
In a large saucepan over medium heat, render guanciale until crispy. Remove from pan and set aside. Add minced vegetables to the rendered fat and cook until carrots are slightly browned. Add tomato paste and continue to cook until carrots are browned. Deglaze pan with wine, then cook until liquid is nearly evaporated. Reduce heat and stir in pork and chicken stock. Simmer 2 hours, or until the mixture reaches desired consistency. Taste and adjust seasoning with salt and pepper as needed. Transfer to airtight containers and refrigerate.

For the Crema di Pecorino Romano PDO:
In a small saucepan over low heat, bring cream to a simmer, whisking constantly. Remove from heat and stir in cheese. Using an immersion blender, blend mixture until smooth. Transfer to an iSi canister with two charges and set aside.

To Assemble and Serve:
Bring a large pot of salted water to a boil. Add 50 grams Garganelli and cook 3 minutes, or until just al dente. Strain, reserving 1 cup pasta water, and set aside. In a sauté pan over medium heat, bring 30 grams Guanciale Ragù to a boil. Add cooked Garganelli and stir 30 seconds, or until pasta is liberally coated. Add pasta water if needed to loosen Guanciale Ragù. Transfer mixture to a serving bowl. Drizzle with olive oil, then finish with 3 dots Crema di Pecorino Romano PDO.


Adapted by StarChefs

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