Maccheroni al Ferretto con Guanciale e Peperoni Verdi

Ingredients

• For the maccheroni al ferretto
• 300 g durum wheat semolina flour
• 150 ml water, lukewarm
• 1 tsp fine salt
• For the sauce
• 200 g guanciale, cut into lardons or short strips
• 400 g green peppers, sliced into 3–4 mm rings, seeds removed
• 1 pinch Basilicatan peperoncino, dried, crumbled
• To finish
• 40 g aged cacioricotta, finely grated
• 4–5 leaves fresh basil, torn; optional, summer variation

Method

1. 1
   Combine the semolina, salt, and lukewarm water in a bowl. Work to a firm, smooth dough. Knead on a clean surface until the dough is cohesive and no longer sticky. Wrap and rest for 30 minutes at room temperature. The dough is ready when it feels supple and springs back slowly under a finger.
2. 2
   Divide the rested dough into small pieces. Roll each piece by hand into a rope roughly 8 cm long and slightly thicker than a pencil. Lay a 4 mm iron rod (ferretto) along one rope at a slight diagonal. Press and roll the rod firmly forward under the palm so the dough wraps around it into a short, ridged tube. Slide the maccheroni off the rod and set on a lightly floured board. The finished pieces should be compact, thick-walled, and hold a clear helical impression.
3. 3
   Place the guanciale in a cold, wide pan. Set over medium-low heat and render slowly, turning occasionally, until the fat has run completely clear and the meat is golden — not crisp. This is where the dish lives or dies: the rendered fat is the primary sauce, and guanciale that is merely golden and yielding carries the full flavour of the fat; guanciale that has been allowed to crisp becomes too dry to coat pasta. Remove the guanciale pieces with a slotted spoon and reserve; leave all fat in the pan.
4. 4
   Add the green pepper rings to the guanciale fat in the same pan. Add the pinch of peperoncino. Cook over medium heat, stirring occasionally, for 15–20 minutes, until the peppers are completely soft and have absorbed the flavoured fat. They must offer no resistance — an al dente pepper is incorrect here. Return the reserved guanciale to the pan.
5. 5
   Bring a large pot of well-salted water to a rolling boil. Add the maccheroni al ferretto and cook until just al dente — they will continue to cook in the pan. Reserve a ladleful of the starchy cooking water before draining.
6. 6
   Transfer the drained maccheroni directly into the pan of peppers and guanciale fat over medium heat. Add the reserved pasta water in small additions, tossing continuously, until the pasta is glossy and each piece is coated in the pepper-fat mixture with no pooling liquid remaining. Taste before adding any salt — the guanciale will already have seasoned the dish substantially. Add torn basil off the heat if using.
7. 7
   Divide among four warmed bowls. Grate aged cacioricotta generously over each portion at table.