Bring a pot of salted water to a boil and add the whole radicchio. Once softened, pass it through the mixer with the shelled walnuts, the Pecorino Romano cheese and a little extra virgin olive oil.
Cut the guanciale into strips and brown it.
Once the pasta is drained, sauté it for a couple of minutes together with the guanciale. Turn off the flame, add the radicchio and walnut pesto and mix everything together.
