Baked four-cheese strozzapreti with guanciale

SERVES 2 // PREP TIME 20 MINS // COOK 45 MINS

2 tbsp extra-virgin olive oil

200 gm guanciale, trimmed, cut into lardons

500 gm strozzapreti

2 tbsp each finely chopped flat-leaf parsley and thyme, plus extra for scattering

300 ml pouring cream

300 gm mascarpone

150 ml milk

200 gm Fontina (see note), coarsely grated, plus extra for scattering

50 gm each parmesan and pecorino, finely grated, plus extra for scattering Micro parsley, ricotta and sourdough bread, to serve

1 Heat oil in a small frying pan over medium-high heat. Add guanciale and cook, stirring occasionally, until lightly golden (4-5minutes); drain on paper towel.

2 Preheat oven to 180˚C fan-forced. Cook pasta in a large saucepan of boiling salted water until not quite al dente (7-8 minutes). Drain and return to pan over medium heat with 2½ tbsp pasta cooking water.

3 Stir in herbs, cream, mascarpone and milk to combine, then stir in Fontina, parmesan, pecorino and three-quarters of the guanciale, and season to taste. Transfer to a large (2 litre capacity) baking dish or divide among four 500ml shallow ramekins, scatter with extra

Fontina, parmesan and pecorino; bake until bubbling and golden (25-30 minutes). 4 Place on a wooden board and scatter with parsley and reserved guanciale. Serve with extra parmesan, and sliced sourdough with ricotta on the side.

Note Fontina, a semi-soft Italian cow’s milk cheese, is available from cheese shops and delicatessens. Guanciale, cured pig’s jowl, is available from select delicatessens. If unavailable, substitute mild pancetta.