The ancestors of Pecorino Sardo, Rosso Fino and Affumicato, were cheeses made from raw milk or milk heated with red-hot stones. Over the centuries, there has been a continuous refinement of the characteristic production technique that has spread throughout Sardinia up to the very important recognition of the P.D.O. Today, Pecorino Sardo is unanimously considered one of the emblems of excellence of its Area of Origin. Program funded by the Autonomous Region of Sardinia with L.R. n. 5/2015 art. 15.
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with 3 Pecorini and FOH. To watch it being made, and to learn how to make other dishes, check out Chef’s Roll Test Kitchen on Youtube, Facebook, and ChefsRoll.com.
- Guanciale ½ cup rendered (save fat)
- Eggs 3
- Butter 1-2oz
- Peas ¼ cup
- Garlic sliced
- Pecorino Sardo Maturo 1 tbsp and more for garnish
- Linguine 1#
- Sous vide the eggs at 63 degrees celsius for one hour (in shell) or poach out of shell.
- Cook the linguine until al dente. Reserve pasta water.
- Saute Garlic in guanciale fat. Add ½ cup pasta water and 6-8oz of linguine. Add butter, and cheese and emulsify. Finish with blanched peas and guanciale. Toss.
Plate and garnish with more Pecorino Sardo Maturo and Pea Tendrils