Pasta alla Pecorara

Method

1. Remove the rind from the guanciale and cut it into thick slices, then into cubes.
2. Heat a pan over medium heat (not too hot). Add the guanciale cubes and let them render until crispy and golden, about 4-5 minutes.
3. Meanwhile, prepare the vegetables: peel the carrots, clean the celery by removing the tough outer strings, and dice the carrots, celery, and onion into small cubes. Finely chop the parsley.
4. Remove the crispy guanciale from the pan with a slotted spoon and set aside, leaving the rendered fat in the pan.
5. Add the diced vegetables to the pan with the guanciale fat. Season with salt and pepper and sauté until caramelized.
6. Add the tomato passata to the pan, stir, and let the vegetables cook in the sauce for about 10 minutes, until soft but still slightly crunchy.
7. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta (mezza manica or similar) until al dente. Reserve some pasta water.
8. About 5-6 minutes before the pasta is fully cooked, transfer it to the pan with the sauce. Add a splash of pasta water and finish cooking the pasta in the pan, stirring often, until creamy.
9. Remove the pan from heat. Add the sheep ricotta, chopped parsley, crispy guanciale, and a generous grating of aged salted ricotta. Mix well to incorporate and create a creamy texture.
10. Serve immediately, topping with extra crispy guanciale and grated ricotta if desired.