Preparation

1. 1

   Step 1 of 5: Cut the guanciale into cubes and brown it in a pan until it is crispy on all sides. Once cooked, set aside.

2. 2

   Step 2 of 5: 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.

3. 3

   Step 3 of 5: Meanwhile, cook the pasta in plenty of salted water.

4. 4

   Step 4 of 5: 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.

5. 5

   Step 5 of 5: Toss the pasta with the purple cabbage cream and the crispy guanciale and, with the heat off, finish with the Parmesan.