1 red chicory, finely sliced
1 fennel bulb, shaved and in iced water
1 garlic clove, crushed
1 lemon, finely zested and juiced
100g/3½oz mafalda pasta
freshly ground black pepper
2 tbsp olive oil
50g/1¾oz unsalted butter
3 free-range egg yolks
20g/½oz Parmesan, grated
20g/½oz pecorino, grated
20g/½oz pecorino
150g/5½oz guanciale, thinly sliced