意麵配豬頰肉、青豆及戈爾根佐拉忌廉醬

First, cut the guanciale into matchsticks or cubes, depending on your preference. Sauté it in a small pan for just a few minutes. Add the peas (I personally used frozen spring peas) and continue cooking until they are tender.

In a separate small saucepan, gently melt the Gorgonzola cheese together with the heavy cream. Once melted and combined, set this mixture aside.

Cook the tagliatelle in a generous amount of salted water according to package directions. Once cooked, drain the pasta and toss it with the guanciale and pea mixture. If the pasta seems a bit dry, you can add a drizzle of olive oil. To serve, spread a layer of the Gorgonzola cream on the bottom of each plate. Spoon the tagliatelle, peas, and guanciale mixture on top.