Pasta with gorgonzola, blue cheese and guanciale

What goes in

• 200 g spaghetti
• 150 g guanciale
• 2 cloves garlic
• 15 g fresh parsley
• 100 g gorgonzola
• 100 g blue cheese
• 1 tbsp olive oil
• 100 ml pasta water (reserved from cooking)

How to do it

1. 01

   Cut the guanciale into small cubes and place in a dry stainless steel skillet. Cook slowly over medium heat without oil for about 10 minutes until the fat renders and the pieces are crispy.

2. 02

   Meanwhile, peel and finely chop the garlic. Add it to the skillet with the guanciale and cook for another 5 minutes.

3. 03

   Finely chop the parsley and add it to the skillet. Stir for another 2 minutes, then remove from heat.

4. 04

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

5. 05

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

6. 06

   Pour the guanciale, garlic and parsley mixture from the skillet into the wok with the melted cheese. Stir well to combine.

7. 07

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

8. 08

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

9. 09

   Plate the spaghetti onto a white rimmed plate. Top with extra guanciale and parsley if desired. Serve immediately.