Cut the Cannara onion roughly. Put a generous dose of butter in a frying pan and add the onions. In the meantime, cut 4 slices of pig cheek and make them into strips. Then put it on fire. Meanwhile prepare the ricotta dressing adding chopped walnuts, a little pepper, a drop of new oil and a little white wine for the aromatic band. In the meantime, check what is cooking in the pan and blast with a glass of wine. Throw the pasta into boiling water and once ready put it in the pan, add some thyme. Add the ricotta mixture and after a few minutes of blending, serve.