Spaghetti alla guanciale
This dish comes from right in the centre of Italy. It is made from peppered pig's cheek and plenty of pecorino cheese. It's a poor and humble dish but it's so tasty it's on high class menus. Belly pork works too if you can't get cheek, or even pancetta, just use lots of pepper when you cook the sauce. The cheese used must be pecorino, not Parmesan and usually cooked with spaghetti. #pasta #italian
Spaghetti alla guanciale
This dish comes from right in the centre of Italy. It is made from peppered pig's cheek and plenty of pecorino cheese. It's a poor and humble dish but it's so tasty it's on high class menus. Belly pork works too if you can't get cheek, or even pancetta, just use lots of pepper when you cook the sauce. The cheese used must be pecorino, not Parmesan and usually cooked with spaghetti. #pasta #italian
Open in Cookpad AppSteps
- 1
Prep the meat. Start cooking the pasta in salted water. Cut into cubes, save the fat and rind for flavour. Fry in a little oil for 4-5 mins on a medium heat
- 2
When it's cooked, remove the fat and rind so you're left with just the cubes of meat. Saved a ladle of cooking water (important!!!) in a cup. Drain pasta 1 min before cooking time, add to meat, add pecorino. Mix. Add cooking water, mix. Add pepper, mix. Serve immediately with a little extra pecorino cheese :)
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