Cut the guanciale into fine strips. Peel and finely chop the garlic. Brush the mushrooms clean and tear larger specimens into pieces. Lightly crush the rosemary leaves between your fingers to release the aromas. Roughly chop the flat-leaf parsley. Cut open the casing of the fennel sausages and remove the meat.
Put a large pot of salted water on for the pasta.
Meanwhile, heat a large pan over medium heat and slowly fry the guanciale until crispy so that the fat can render out gently.
Add the garlic and rosemary and fry very briefly until everything starts to smell wonderful.
Add the mushrooms and fry them until golden brown. Deglaze with the white wine and let it reduce slightly.
Then add the cream, veal stock, and black pepper. Stir well. Then add the meat from the fennel sausage in pieces to the sauce and let it simmer gently while the sauce thickens. Taste and only add extra salt if needed, as guanciale, stock, and cheese already bring a lot of flavor.
Cook the radiatori 1 minute shorter than indicated on the package.
Scoop the pasta directly from the cooking water into the sauce, along with a generous ladle of pasta water. Mix everything well so that the sauce coats the pasta. Let it simmer gently for another 1 to 2 minutes while continuing to stir.
At the end, stir in the chopped parsley.
Divide the pasta among deep plates. Grate or shave the smoked scamorza over it and finish with the zest of bergamot, lime, or lemon. Serve immediately.
Tips
- Use a pasta with ridges such as radiatori, rigatoni, or tortiglioni: they hold the sauce much better.
- Chanterelles are fantastic, but chestnut mushrooms, shiitake, or oyster mushrooms also work very well.
- No scamorza found? Then pecorino is nice, although you will miss that subtle smoky accent.
- Bergamot adds something extra, but lemon or lime zest is a great substitute.
- Do not let the sauce boil too hard after adding the cream, this way it stays nice and creamy.
- Storing
In the refrigerator: Store leftovers for a maximum of 1 day in an airtight container in the refrigerator.
In the freezer: I recommend against freezing, as cream sauce and pasta lose their texture more quickly after thawing. If you must, freeze for a maximum of 1 month. - Reheating: Gently warm in a pan with a splash of water, cream, or stock. Stir gently over low heat. You can also use the microwave, covered and at medium power.
