Authentic Italian Spaghetti with Guanciale

Ingredients

• 350g (12 oz) spaghetti 350g (12 oz) spaghetti
• 150g (5 oz) guanciale, thinly sliced 150g (5 oz) guanciale, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/2 teaspoon red pepper flakes 1/2 teaspoon red pepper flakes
• 2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Freshly grated Pecorino Romano cheese, for serving Freshly grated Pecorino Romano cheese, for serving
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 50g (Sugars: 2g)
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain, reserving 1/2 cup of the pasta water.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the guanciale and cook until crispy and golden brown. Remove the guanciale from the skillet and set aside.
3. 3.
   In the same skillet, add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant.
4. 4.
   Add the cooked spaghetti to the skillet and toss well to coat the pasta with the garlic and red pepper mixture. If the pasta seems dry, add some of the reserved pasta water to moisten.
5. 5.
   Season with salt and freshly ground black pepper to taste. Toss the crispy guanciale back into the skillet and mix well.
6. 6.
   Serve the Spaghetti al guanciale hot, garnished with freshly grated Pecorino Romano cheese and a sprinkle of chopped parsley.

Treat your ingredients with care...

• Guanciale — Make sure to slice the guanciale thinly for even cooking. If guanciale is not available, you can substitute it with pancetta or bacon for a similar flavor profile.

Tips & Tricks

• For an extra burst of flavor, add a splash of white wine to the skillet after sautéing the garlic and red pepper flakes.
• If you prefer a spicier kick, increase the amount of red pepper flakes according to your taste.
• To make the dish more indulgent, drizzle a bit of truffle oil over the finished pasta before serving.
• Use high-quality Pecorino Romano cheese for the best flavor. Grate it fresh just before serving.
• To make the dish more substantial, you can add sautéed mushrooms or cherry tomatoes to the sauce.

Serving advice

Serve the Spaghetti al guanciale hot, ideally in warmed pasta bowls. Sprinkle freshly grated Pecorino Romano cheese and chopped parsley on top for added flavor and visual appeal. Accompany the dish with a crusty Italian bread and a simple green salad dressed with lemon vinaigrette.

Presentation advice

To present the dish beautifully, twirl a portion of spaghetti using tongs and place it in the center of the pasta bowl. Arrange a few slices of crispy guanciale on top of the pasta, allowing them to stand upright. Sprinkle freshly grated Pecorino Romano cheese and chopped parsley around the edges of the bowl for an elegant touch.