Guanciale

penne pasta (500 grams) • guanciale (250 grams) • red bell peppers and 1 yellow bell pepper • small onion • Pecorino Romano cheese, to taste • dry white wine (120 ml) • Salt, to taste • ricotta cheese • Crushed red pepper, to taste

tagliatelle (250 grams) • peas (200 grams) • pork guanciale (150 grams) • Extra-virgin olive oil, • heavy cream (1 container) • mild Gorgonzola cheese (150 grams)

orecchiette (500 grams) • Romanesco broccoli • guanciale • Extra-virgin olive oil, • Salt, • Crushed red pepper, • Pecorino Romano cheese,

cornmeal (160 g) • all-purpose flour (80 g) • water (160 ml) • guanciale (120 g) • cooked ham (120 g) • small zucchini • medium tomatoes • soy sauce

spaghetti (about 450 grams) • San Marzano tomato sauce (ragù) • guanciale (about 200 grams) • egg yolks • provolone del Monaco cheese, grated (about 150 grams) • Salt • Black pepper

rice (about 140 grams) • pumpkin, cubed (about 200 grams) • Guanciale, • Broth, • Olive oil, salt, and pepper, • Nutmeg (to taste)

yellow datterini tomatoes (200 g) • guanciale (150 g) • thick spaghetti (spaghettoni) (300 g) • Black pepper • Salt • Garlic • Extra-virgin olive oil

spaghetti (140 grams) • guanciale, sliced (20 grams) • Pecorino Romano cheese (20 grams) • egg yolk (about 3/4 oz or 20 grams) • hot water at 140°F (20 grams) • inulin (12 grams) • turmeric (1 gram)

small eggplants • About 5 oz (150 grams) guanciale • grated Parmesan or Grana Padano cheese • Salt, to taste • basil leaves • short pasta of your choice

guanciale (about 200 grams) • pesto • cherry tomatoes • busiate pasta (about 500 grams) or up to 2 pounds (about 1 kilogram)

Guanciale • Tuscan kale (cavolo nero) • pistachios • Parmesan cheese • garlic • Salt, to taste • Red pepper flakes

pasta (about 200 g) • guanciale (about 300 g) • Pecorino Romano cheese (about 200 g) • eggs (2 yolks + 1 whole egg) • Salt, black pepper, and nutmeg, to taste

spaghetti (400 grams) • guanciale (200 grams) • eggs • Pecorino Romano cheese, grated (50 grams) • Salt, to taste • Black pepper, to taste • Truffle powder, to taste

mezzi paccheri pasta (about 320 grams), bronze-cut if possible • egg yolks and 1 egg white • grated Pecorino Romano cheese (about 80 grams) • Black pepper • Salt • guanciale (about 120 grams)

guanciale with black pepper (about 100 grams) • medium burrata cheese • servings of gnocchi

mezze maniche pasta (320 g) • guanciale (130 g) • egg yolks + 2 whole eggs • Pecorino Romano cheese, grated (50 g) • Pecorino Romano cheese, grated, for crisps (60 g) • Black pepper to taste, salt to taste

semolina flour (about 350 grams) • Water and olive oil, • boiled pumpkin (about 150 grams) • caciocavallo cheese, grated (about 80 grams) • almonds (about 80 grams) • Fresh basil and Parmesan cheese,

rigatoni (or spaghetti) (400 grams) • guanciale, at least (200 grams)

linguine (160 g) • egg yolks • organic lemon, zest and juice • Pecorino Romano, grated (60 g) • Grana Padano, grated (40 g) • –2 1/8 oz guanciale (about 50–60 g) • Chopped fresh parsley • Chopped fresh mint • Salt • Black pepper

pasta • stracciatella cheese • cherry tomatoes • guanciale • Olive oil • Salt • Pepper • White wine

spaghetti (400 g) • pork guanciale (120 g) • eggs • extra-virgin olive oil • freshly ground black pepper • grated Pecorino Romano cheese

pasta (300 grams) • spicy guanciale (100 grams) • Olive oil • medium egg • grated Pecorino cheese (50 grams) • Salt

green asparagus (one standard package) • finely chopped onion or 1 shallot, finely chopped • (about 100 grams) diced pancetta or, even better, sliced guanciale • thick or square spaghetti • very fresh egg yolks • grated Parmesan or Pecorino cheese • Salt and extra-virgin olive oil,

guanciale or pancetta (about 4 oz / 120 grams) • whole eggs and 1 egg yolk • grated cheese (Parmesan, pecorino, or a mix) (about 60 grams) • pasta (about 400 grams) • Salt, black pepper, extra-virgin olive oil, to taste

eggs • butter (about 40 grams) • white wine (about 60 ml) • asparagus spears • thick slice of guanciale • Heavy cream, • Pecorino Romano cheese, • Salt • Pepper

spaghetti (200 g) • egg yolks • guanciale (150 g) • grated Pecorino Romano cheese (150 g) • Salt and black pepper, to taste

gluten-free spaghetti (about 320 grams) • guanciale (about 150 grams) • egg yolks • Pecorino Romano cheese, grated (about 200 grams) • Smoked black pepper, to taste • Salt, black pepper, and extra virgin olive oil, to taste

pasta (200 g) • guanciale (140 g) • small eggs (or 2 large eggs) • Pecorino Romano cheese (100 g) • Black pepper, to taste

high-quality spaghetti (about 350 grams) • very fresh egg yolks • guanciale, cut into 1/2-inch thick slices (about 250 grams) • Freshly ground black pepper • grated Pecorino Romano and 3 tablespoons grated Parmesan (or just Pecorino Romano)

egg yolks • Black pepper, to taste • Some Pecorino Romano cheese • mezze maniche pasta (about 180 grams) • guanciale (about 100 grams)