Pasta with Porcini Mushrooms and Guanciale

Method

1. Remove the rind (cotica) from the guanciale. Cut the guanciale into strips, then into small cubes.
2. Place the guanciale in a cold pan. Cook over medium heat until lightly golden and the fat renders, but not crispy.
3. While the guanciale cooks, clean the porcini mushrooms by wiping them with a damp cloth. Cut off any dirt. Slice the mushrooms into small cubes. Reserve the caps for later.
4. Once the guanciale is ready, add a whole or grated clove of garlic to the pan and sauté briefly.
5. Add the diced mushrooms to the pan. Increase heat to high and cook until the mushrooms release their water and start to brown. Season with salt and pepper.
6. Remove a portion of the cooked mushrooms and set aside for garnish. Add fresh rosemary and thyme to the pan.
7. Bring a large pot of salted water to a boil. Add the fusilli pasta and cook until al dente.
8. When the pasta is almost done, transfer it directly to the pan with the sauce, reserving some pasta water.
9. Off the heat, add grated pecorino (Parmigiano di pecora) to the pasta and toss vigorously. If needed, add a splash of pasta water to create a creamy consistency.
10. Serve the pasta in a bowl. Top with the reserved mushrooms, extra guanciale pieces, and a shaving of black truffle (optional).