Paccheri with broccoli cream, crispy guanciale, stracciatella and bread crumble

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.

Finely chop a slice of bread with a knife or in a blender and set aside.

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.

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

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

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.