- 1 lb pasta
- 5 oz guanciale (or bacon)
- 1 clove of garlic
- extra virgin olive oil
- salt and pepper
- cheese, grated
- 1 cup dry white wine
15 minutes preparation + 12 minutes cooking
While the pasta is cooking, in a small casserole, put a good part of the bacon and the cloves of garlic into the oil and when they are golden, add the wine and allow to evaporate.
While the pasta is draining, add to the casserole the rest of the bacon cut into pieces.
Season the pasta with the cheese and pepper and pour the boiling seasoning over it, with the parsley and paprika added at the very last minute.