Pasta with fennel sausage, mushrooms, and scamorza

Preparation: Cut the guanciale into fine strips. Peel and finely chop the garlic. Rub the rosemary sprigs between your hands to release the aromas.

Cooking guanciale: Heat a pan over medium heat and slowly render the guanciale until the fat melts and the pieces become crispy.

Adding flavorings: Add the garlic and the sprig of rosemary to the pan and sauté briefly until it starts to smell fragrant.

Cooking mushrooms: Add the mushrooms to the pan and sauté until golden brown. Deglaze with the white wine, then add the cream and veal stock. Let the sauce simmer gently over low heat. Cut the casing of the fennel sausage and add the sausage in pieces.

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

Finishing the pasta: Add the almost cooked pasta directly to the sauce along with a ladle of pasta water. Stir everything well and let it cook for another 2 minutes over low heat. The mantecatura technique will make the sauce creamy and it will adhere perfectly to the pasta. Stir in the coarsely chopped parsley.

Serving: Divide the pasta among deep plates. Grate the smoked scamorza and bergamot zest over it. Serve immediately.