Curzul al Guanciale and shallot

Place the flour in a bowl, make a well, and crack the eggs into the center. Add the salt and work the ingredients until you obtain a smooth, compact dough. Knead until the surface is smooth, then let it rest for a while to make it easier to roll out.

Roll out the dough until it's thin and even. Work evenly to avoid thicker areas, which would require different cooking times. The dough is ready when it's elastic, smooth, and thin enough to cut into long strips.

Cut the dough into long, thin strips, similar to shoelaces. Carefully separate the curzùl to prevent them from sticking together. Place them on a floured surface and keep them spaced apart until ready to bake.

Reduce the guanciale into thin strips and transfer it to a skillet wide, without adding any other fats. Brown it over medium heat, stirring when necessary, until the fat has melted and the strips are nice and crispy and golden. Remove from the skillet and keep it warm.

Lower the heat and brown the shallot in the skillet with the fat released from the guancialeCook slowly, without burning, until it becomes soft and lightly golden. The aroma should be sweet and aromatic, while the color should remain light and even.

Join the crushed tomatoes to the shallot, add salt and cook for thirty minutes over medium heatStir periodically: the dressing is ready when it is thicker, well-blended and free of the excessive initial water component.

Bring to a boil Bring plenty of salted water to the boil and immerse the curzùl. Cook them, checking their consistency as they cook: they should be tender but still firm. Drain them when they have reached a uniform consistency, avoiding leaving them in the water longer than necessary.

Transfer the curzùl into the skillet with the shallot and tomato sauce and mix them gently, so as to coat the pasta well. Distribute them on very hot plates and garnish with the guanciale crispy kept aside. Serve immediately, keeping the crispy texture of the guanciale.