Dish

Spaghetti al guanciale

Spaghetti with guanciale (cured pork jowl)

Spaghetti al guanciale is made with spaghetti pasta, guanciale (cured pork cheek), pecorino romano cheese, black pepper, and olive oil. The guanciale is cooked until crispy and then combined with the pasta and cheese to create a creamy and delicious sauce. This dish is perfect for those who love a hearty and flavorful pasta dish.

European cuisine› Mediterranean cuisine› Italian cuisine

Pasta

Origins and history

Spaghetti al guanciale originated in Rome and has been a staple in Italian cuisine for centuries. It was traditionally made by shepherds who used guanciale and pecorino romano cheese to create a hearty and filling meal.

Dietary considerations

This dish is not suitable for vegetarians or those who do not eat pork products.

Variations

There are many variations of this dish, including adding garlic or onions to the sauce, or using different types of cheese. Some people also like to add a splash of white wine to the sauce to give it a slightly tangy flavor.

Presentation and garnishing

To garnish this dish, sprinkle some extra pecorino romano cheese and black pepper on top. You can also add some fresh parsley or basil for a pop of color.

Tips & Tricks

To make this dish even more flavorful, try using homemade pasta instead of store-bought. You can also experiment with different types of cheese to find your favorite combination.