A cheek above the rest!
Guanciale is cured pork jowl, commonly seasoned with black peppercorns and spices, sometimes garlic, rosemary or fennel.
Originating in central Italy, it is a traditional ingredient, used like pancetta or speck, it has a high fat to meat ration, which is exactly why it is such a tasty ingredient.
A simple recipe to celebrate Guanciale
4 hearty portions
500g spaghetti or pasta of choice
1 tablespoon olive oil
220g guanciale, cut into square chucks about an inch
½ cup white wine
1 cup grated Pecorino, you could use toscano or even truffle, get a little extra for garnish and cooking snacks
Salt and pepper to taste
1. Bring a large pot of water boil adding a little salt cooking the pasta to al dente and reserving 1 cup of the cooking liquid.
2. Meanwhile, heat the olive oil over medium heat in large fry pan. Add the guanciale and cook, until browned.
3. Add the white wine and cook for a couple of minutes, add the reserved cup of cooking liquid and simmer.
4. Add the pasta and the cheese and toss to glossy, thick and coated. Season with salt and pepper.