Rustic egg pappardelle with porcini mushrooms, fresh blueberries, and pecorino di Pienza

Clean the porcini mushrooms thoroughly and slice them into not too thin pieces. Dice the guanciale. In a pan, sauté the garlic clove in its skin with the guanciale until golden. Add the porcini mushrooms and let them brown. Cook the Rustic Egg Pappardelle and toss them in the pan with the mushrooms, adding the halved blueberries and a handful of chopped fresh parsley. Plate the dish and finish with shavings of Pecorino di Pienza.

Chef Alessandro Tamburini, Surgital.