Pasta with fennel sausage, mushrooms and scamorza

Preparation: Cut the guanciale into fine strips. Peel and chop the garlic. Pass the rosemary branches through your hands to loosen the aromas.

Guancial bins: Heat a pan over medium heat and slowly fry the guanciale until the fat melts and the pieces become crispy.

Add taste makers: Add the garlic and the sprig of rosemary to the pan and fry briefly until it starts to smell.

Bake mushrooms: Put the mushrooms in the pan and bake until golden brown. Deglaze with the white wine, then add the cream and the veal stock. Let the sauce gently reduce on a low heat. Cut the sheet of the fennel sausage and add the fennel sausage into pieces.

Cooking pasta: bring a large pan of water to the boil and add 10 g of salt per liter of water. Cook the radiatori 1 minute less than indicated on the package.

Finish pasta: Add the almost cooked pasta directly to the sauce together with a tablespoon of pasta water. Stir everything well and let it cook for 2 minutes on low heat. Due to the mantecatura technique, the sauce becomes creamy and adheres perfectly to the pasta.roer and the coarse chopped parsley under

Serve: Divide the pasta over deep plates. Grate the smoked Scamorza and Bergamotzeste over it. Serve immediately.