Italian cuisine is known across the world for its delicious, hearty dishes. One of the most beloved Italian pasta dishes is guanciale pasta.

This classic dish consists of pasta, cured pork cheek (guanciale), and cheese, making it a perfect comfort food option to satisfy any appetite.

The rich flavors in this dish come together to create a truly unique and delicious experience that will make your taste buds dance.

What is guanciale pasta?

Guanciale pasta is a traditional Italian dish with pasta, cured pork cheek (guanciale), and cheese. It has become a popular comfort food option as it offers an incredibly rich flavor that can satisfy any appetite.

This classic dish is often served with grated Parmesan cheese and freshly cracked black pepper on top, which adds to the complexity of its flavor. The gu guanciale pasta is delicious and incredibly easy to make, making it a great dish to prepare for any meal.

Historical background of the dish

The origin of guanciale pasta dates back to the 16th century, when it was created in Naples, Italy. It is thought to have been invented by Italian peasants, who used inexpensive ingredients – such as guanciale and cheese – to create a hearty dish that could feed many. Over time, this dish has become more popular and is now enjoyed worldwide for its unique flavor.

Ingredients

Guanciale (cured pork cheek)

Guanciale is a type of cured pork cheek essential to guanciale pasta’s flavor and texture. This unique ingredient is made from the jowls of pigs, which are then cured in salt and spices for several weeks to form uniquely flavored and textured meat. The result is a flavorful and slightly chewy piece of meat that adds depth and richness to any dish.

Pecorino Romano cheese

Pecorino Romano cheese is an essential ingredient in guanciale pasta. This hard, salty Italian cheese is made from sheep’s milk and has been around since ancient Roman times. Pecorino Romano adds a sharp, salty flavor to the dish that pairs perfectly with the pork cheek and pasta. This cheese also helps bind the ingredients together and create a creamy sauce.

Black pepper

Black pepper is a classic ingredient that adds flavor to many dishes, including guanciale pasta. This spice is made from the dried unripe berries of a common flowering vine and has been used for centuries due to its unique flavor. When added to guanciale pasta, black pepper brings out the pork cheek, cheese, and pasta flavors, creating a truly unique and delicious dish.

Pasta (spaghetti, bucatini, or rigatoni)

Pasta is an essential ingredient in guanciale pasta and can be made with various types, such as spaghetti, bucatini, or rigatoni. Spaghetti is the most common type used, and its thin shape allows it to easily absorb the flavors of the other ingredients. Bucatini is similar to spaghetti but thicker and provides a firmer texture for the dish. Rigatoni i is also an excellent choice; its larger shape allows it to better hold onto the other ingredients.

Preparation

Cooking the guanciale

Cooking the guanciale is a crucial step in making guanciale pasta. To do this, begin by heating a large skillet over medium-high heat and adding olive oil. Once the oil is hot, add the guanciale to the pan and cook for about five minutes until it begins to brown. Once browned, remove from the pan and set aside. This will ensure the guanciale has a crispy texture and adds flavor to the dish.

Mixing the cheese and pepper

Mixing the cheese and pepper is an essential step in making guanciale pasta. Begin by grating the Pecorino Romano cheese into a bowl. Once the cheese has been grated, add freshly cracked black pepper to taste. You can add some red pepper flakes for a more intense flavor. Stir the mixture together until evenly combined, then set aside.

Cooking the pasta

Cooking the pasta is the next step in making guanciale pasta. Begin by bringing a large pot of water to a boil and adding salt for flavor. Once the water has reached a rolling boil, add the desired type of pasta and cook according to package instructions. Once cooked, strain the pasta and set aside while you prepare the sauce.

Combining the ingredients

Combining the ingredients is the final step in making guanciale pasta. Begin by heating a large skillet over medium-high heat and adding olive oil. Once the oil is hot, add the cooked guanciale pieces and cook for about one minute until heated. Then, add the grated cheese and pepper mixture to the pan and stir until evenly combined. Finally, add the cooked pasta to the pan and stir until evenly combined. Serve hot, and enjoy!

Serving Suggestions

Garnishing with additional cheese and pepper

Garnishing with additional cheese and pepper is an easy way to add extra flavor and texture to guanciale pasta. Before serving, sprinkle freshly grated Pecorino Romano cheese over the top of the dish and finish with a generous pinch of freshly cracked black pepper. This will add a subtle saltiness and spice that perfectly complements the pasta. You can add some chopped fresh parsley for an extra touch of color.

Pairing with wine

Pairing with wine is an important part of serving guanciale pasta. To bring out this dish’s flavors, pair it with a full-bodied red wine such as Barolo or Chianti. These wines have bold tannins and acidity that will balance out the richness of the pork cheek and cheese. A Chardonnay will pair nicely with those who prefer white wine and enhance the dish’s flavor.

Variations

Amatriciana sauce

Amatriciana sauce is a popular Italian tomato-based sauce often served with guanciale pasta. To make the Amatriciana sauce, heat a large skillet over medium heat and add olive oil.

Once hot, add in diced onion and garlic and cook until they become fragrant. Then, add canned tomatoes, red pepper flakes, and salt to taste. Simmer the sauce for about 10 minutes; add cooked guanciale pieces, and stir until evenly combined. Once heated, the sauce is ready to be served over the pasta.

Carbonara sauce

Carbonara sauce is a classic Italian pasta dish often served with guanciale pasta. To make the Carbonara sauce, boil a large skillet over medium-high heat and add olive oil. Once hot, add diced onion, garlic, and cooked guanciale pieces until fragrant and heated through.

Then, add in beaten eggs, freshly grated Pecorino Romano cheese, and black pepper to taste. Stir the mixture until everything is evenly combined, then add the cooked pasta to the skillet and stir until coated with the sauce. Serve hot, and enjoy!

Conclusion

Guanciale pasta is a classic Italian dish that is loved by many. It combines the rich, salty flavor of guanciale with the tangy taste of Pecorino Romano cheese and freshly cracked black pepper to create an incredibly flavorful dish.

This delicious pasta dish can be served with various sauces, such as Amatriciana or Carbonara, for an extra punch of flavor. Whether served as a main course or part of an Italian feast, guanciale pasta will surely be a hit.