Pasta with gorgonzola, blue cheese and guanciale

How Maurice does it

1. 1

   Cut the guanciale into small cubes and put them in a dry stainless steel frying pan. Fry over medium heat without oil for about 10 minutes until the fat melts and the pieces are crispy. Set aside a small portion of the crispy guanciale for garnish.

2. 2

   Meanwhile, peel the garlic and chop finely. Add the garlic to the pan with the guanciale and fry for another 5 minutes.

3. 3

   Chop the parsley finely and add to the pan. Stir for another 2 minutes, then remove from the heat.

4. 4

   Bring a large pan of salted water to a boil and cook the spaghetti until al dente. Reserve about 100 ml of the pasta water before draining.

5. 5

   Place a black wok or large pan over medium heat and add 1 tbsp Liquid Gold. Add the cubed gorgonzola and blue cheese. Add a splash of the reserved pasta water and let the cheeses melt slowly while stirring to make a creamy sauce.

6. 6

   Pour the guanciale-garlic-parsley mixture from the frying pan into the wok with the melted cheese. Stir well.

7. 7

   Add another splash of pasta water to the wok and stir.

8. 8

   Put the cooked spaghetti directly into the wok. Toss and stir until the pasta is evenly coated with the sauce.

9. 9

   Spoon the spaghetti onto a white plate with a rim. Garnish with extra guanciale and parsley if desired. Serve immediately.