Preparation

1. 1

   Step 1 of 6: Boil the broccoli florets in salted boiling water for 15-20 minutes, then blend them with a drizzle of oil, a pinch of salt, and some cooking water to obtain a smoother consistency.

2. 2

   Step 2 of 6: Finely chop a slice of bread with a knife or in a blender and set aside.

3. 3

   Step 3 of 6: Cut the guanciale into strips and brown it in a pan over low heat without any other fats until crispy, then set aside on paper towels.

4. 4

   Step 4 of 6: In the same pan, toast the bread until golden, obtaining a crispy crumble. (As an alternative to bread, use 3 tablespoons of breadcrumbs.)

5. 5

   Step 5 of 6: Cook the pasta in plenty of salted water, drain it al dente, and toss it with the broccoli cream.

6. 6

   Step 6 of 6: Plate by adding the crispy guanciale, the stracciatella, the bread crumble, a drizzle of extra virgin olive oil, and a sprinkle of black pepper if desired.