Mezze maniche with purple cabbage cream and crispy guanciale

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

In a pan with a drizzle of oil, cook the onion and thinly sliced purple cabbage. Salt and cook for about 15 minutes until soft.

Meanwhile, boil the pasta in plenty of salted water.

Blend the cooked purple cabbage with a ladle of pasta cooking water and add the juice of half a lemon for a brighter result.

Dress the pasta with the purple cabbage cream, crispy guanciale, and off the heat, stir in the parmesan.