Brasato di Guancia al Barolo con Tajarin al Tartufo Nero

Pat the beef cheeks dry with paper towels. Season generously with 1 teaspoon of sea salt and 1/2 teaspoon of black pepper.

Heat 2 tablespoons of olive oil in a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. Sear the beef cheeks in batches until deeply browned on all sides, about 3-4 minutes per side. Remove the seared beef and set aside.

Add the diced guanciale to the same pot and cook over medium heat until crispy and its fat has rendered, about 5-7 minutes. Remove the crispy guanciale with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the remaining 1 tablespoon of olive oil to the pot if needed. Add the diced carrots, celery, and onion. Sauté over medium heat until softened and lightly caramelized, about 8-10 minutes.

Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until fragrant and the tomato paste has deepened in color.

Deglaze the pot by pouring in the entire bottle of Barolo wine. Bring to a simmer, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 10-15 minutes, reducing by about one-third.

Return the seared beef cheeks to the pot. Add the beef broth, rosemary, thyme, and bay leaves. Ensure the beef is mostly submerged; if not, add a little more beef broth or water. Bring the liquid to a gentle simmer.

Cover the Dutch oven tightly and transfer it to a preheated oven at 150°C (300°F). Braise for 3 to 4 hours, or until the beef cheeks are incredibly tender and can be easily shredded with a fork. Alternatively, you can braise on the stovetop over very low heat.

While the beef braises, prepare the Tajarin pasta: On a clean work surface, make a mound with the '00' flour. Create a well in the center and add the 12 egg yolks and a pinch of salt. Using a fork, gently whisk the yolks, gradually incorporating flour from the inner edge of the well. Once a shaggy dough forms, begin kneading with your hands for 10-15 minutes until the dough is smooth, elastic, and firm. Wrap tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.

After the beef is tender, remove the pot from the oven. Carefully remove the beef cheeks from the sauce and place them on a cutting board. Discard the herb sprigs and bay leaves from the sauce. Skim any excess fat from the surface of the sauce.

Using two forks, gently shred the beef cheeks into large, succulent pieces. Return the shredded beef to the sauce. If the sauce is too thin, reduce it over medium-high heat on the stovetop until it reaches your desired consistency, stirring occasionally. Adjust seasoning with salt and pepper to taste.

To roll the Tajarin, cut the rested pasta dough into four equal pieces. Work with one piece at a time, keeping the others covered. Lightly flour your work surface and the dough. Using a pasta machine, roll the dough through progressively thinner settings, down to the second-to-last or last setting (typically setting 7 or 8 on a KitchenAid attachment, or similar). The pasta sheets should be very thin and almost translucent.

Lightly flour the pasta sheets and let them air dry for 5-10 minutes until slightly tacky but not sticky. Using the tagliolini or thin fettuccine cutter attachment of your pasta machine, cut the sheets into thin strands of Tajarin. Alternatively, roll the sheet loosely into a log and slice very thinly with a sharp knife. Gently unfurl the strands and dust with more flour to prevent sticking.

Bring a large pot of salted water to a rolling boil. Add the fresh Tajarin and cook for only 1-2 minutes, as fresh pasta cooks very quickly. It should be al dente.

Drain the Tajarin, reserving about 1/2 cup of pasta water. Add the cooked pasta directly to the Dutch oven with the ragu. Add the grated Parmigiano Reggiano and a splash of reserved pasta water. Toss gently to coat the pasta evenly with the rich sauce.

Serve immediately in warm bowls. Garnish each serving with a generous shaving of fresh black truffle, a sprinkle of the reserved crispy guanciale, and a pinch of fresh chopped parsley. Serve extra Parmigiano Reggiano on the side.