400g plain flour
200g guanciale (rind removed, cut into strips or lardons)
120g Grana Padano cheese, finely grated
120g aged pecorino, finely grated
Recipe by Michael Portley
Photography by Shannon Wappet
1. Weigh flour into the bowl of a stand mixer.
2. With hook attached, on low speed, start the mixer and gradually incorporate eggs.
3. Mix until the dough nearly comes together.
4. Turn out onto a lightly floured workbench. Knead until smooth, about 5 minutes.
5. Shape into a ball, then flatten into a disc. Wrap and refrigerate for 20–30 minutes.
6. Cut the dough into 4 pieces and roll into ovals that will fit into your pasta roller.
7. Using a pasta attachment for your stand mixer, pass through the widest setting. Fold the dough into thirds, and pass again. Repeat on the next widest setting, moving down in increments until sheets are 2mm thick.
8. Dust the sheets heavily in semolina and gently fold each one lengthways 4 times.
9. Use a sharp knife to cut the rolls in 2mm strips, dust again with semolina and refrigerate.
10. Fill a large pot with 5L water, adding 50g salt. Turn on high heat.
11. In a wide, heavy-based frying pan, add your guanciale and turn on low heat. Allow to slowly render and turn crispy all over. Remove pan from heat. Allow to cool down to nearly room temperature.
12. In a mixing bowl, whisk together eggs, Padano, pecorino. Ladle about 100ml of water from your pasta pot into cheese mix. Whisk well.
13. Add pasta to boiling water. Times may vary, but check after 2 minutes for doneness. If still too firm, check after another minute, and every 30 seconds after, until at desired texture.
14. Use tongs to move your pasta into the guanciale pan. Pour in cheese mix. Turn heat on low, and constantly toss your pasta through the sauce. Remove from heat when the sauce has thickened to a coating consistency, careful not to cook it any further.
15. Divide into serving bowls and finish with fresh cracked black pepper.