Creamy Mushroom Pasta with Guanciale

1Cook the guanciale (150 g) in a large skillet over medium heat until crispy. Remove from the skillet and set aside.

2In the same skillet, add the mushrooms (1 cup) and cook until browned and tender. Remove from the skillet and set aside.

3Cook the farfalle pasta (10 oz) according to package instructions until al dente. Drain and set aside.

4Add the pasata (1 cup) to the skillet and let it simmer for a few minutes.

5Stir in the Parmigiano cheese (½ cup) until melted and creamy.

6Add the cooked pasta, guanciale (150 g), and mushrooms (1 cup) to the skillet. Toss everything together until well combined.

7Serve the creamy mushroom pasta with a sprinkle of extra Parmigiano cheese (½ cup) on top.