Half sleeves pasta with cabbage cream and crispy guanciale

Cut the guanciale into cubes and brown it in a pan until it is crispy on all sides. Once cooked, set aside.

In a pan with a drizzle of oil, cook the onion and purple cabbage cut into thin slices. Salt and cook for about 15 minutes until softened.

Meanwhile, cook the pasta in plenty of salted water.

Blend the cooked purple cabbage with a ladleful of the pasta cooking water and add the juice of half a lemon for a brighter result.

Toss the pasta with the purple cabbage cream and the crispy guanciale and, with the heat off, finish with the Parmesan.