Savory and rich, guanciale adds a depth of flavor to any dish. This Italian cured meat is made from pork jowl or neck, seasoned with salt, black pepper, and sometimes red wine, and then air-dried for several weeks. With its unctuous texture and bold flavor, it’s the perfect ingredient to elevate your meals from ordinary to extraordinary. Whether you’re a fan of classic pasta dishes or looking for new ways to add excitement to your breakfast routine, guanciale is the key to unlocking a world of flavorful possibilities.
In this article, we’ll explore 19 mouthwatering recipes that showcase the versatility and deliciousness of guanciale. From creamy pasta sauces to crispy breakfast sandwiches, these dishes are sure to become new favorites in your kitchen. So let’s get started and discover the many ways you can incorporate guanciale into your cooking repertoire!
Spaghetti alla Carbonara with Guanciale
A classic Italian dish, Spaghetti alla Carbonara with Guanciale is a rich and creamy pasta recipe that combines the simplicity of eggs, cheese, and guanciale (Italian cured pork jowl) with the comfort of spaghetti. This indulgent treat is sure to satisfy any pasta craving.
Ingredients:
– 12 oz spaghetti
– 6 slices guanciale, diced
– 3 large eggs
– 1/2 cup grated Parmesan cheese
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente.
2. In a medium bowl, whisk together eggs, Parmesan cheese, and a pinch of salt and pepper.
3. In a large skillet, cook guanciale over medium heat until crispy and golden brown.
4. Add cooked spaghetti to the skillet with guanciale and toss to combine.
5. Pour egg mixture over pasta and guanciale, tossing constantly until eggs are cooked and creamy.
6. Season with salt and black pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Crispy Guanciale and Egg Breakfast Sandwich
This breakfast sandwich combines the richness of guanciale with the creaminess of scrambled eggs, all wrapped up in a crispy baguette. A delicious twist on the classic morning meal.
Ingredients:
– 4 slices of baguette
– 6 oz guanciale, thinly sliced
– 2 large eggs
– Salt and pepper to taste
– Fresh parsley or chives for garnish
Instructions:
1. Preheat a non-stick skillet over medium-high heat.
2. Cook the guanciale in the skillet for 3-4 minutes per side, until crispy and golden brown.
3. Meanwhile, scramble the eggs in a bowl and season with salt and pepper to taste.
4. Toast the baguette slices by grilling them lightly or baking at 350°F for 2-3 minutes.
5. Assemble the sandwiches by placing a slice of toasted baguette on each plate, topping with scrambled eggs, crispy guanciale, and garnishing with parsley or chives.
6. Serve immediately.
Cooking Time: 12-15 minutes
Guanciale and Mushroom Risotto
Discover the rich flavors of Italy with this decadent risotto recipe, featuring guanciale (cured pork jowl) and earthy mushrooms.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 8 oz cremini mushrooms, sliced
– 2 oz guanciale, diced
– 1/2 cup white wine (optional)
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add garlic and sauté for 1 minute until fragrant.
3. Add mushrooms and cook, stirring occasionally, until they release their moisture and start to brown (about 5 minutes).
4. Add guanciale and stir to combine with mushrooms. Cook for an additional minute.
5. Add Arborio rice and cook, stirring constantly, for 1-2 minutes until coated in oil and slightly toasted.
6. If using wine, add it and cook until absorbed. Then, begin adding warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
7. After 20-25 minutes of cooking and broth addition, remove from heat. Stir in Parmesan cheese. Season with salt and pepper to taste.
8. Serve immediately.
Cooking Time: 25-30 minutes
Roasted Brussels Sprouts with Guanciale
Roasted Brussels Sprouts with Guanciale: Elevate your vegetable game with this simple yet impressive side dish that combines the earthy sweetness of Brussels sprouts with the savory, umami flavor of guanciale.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 6 slices guanciale, diced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper until they are evenly coated.
3. Spread the Brussels sprouts on a baking sheet in a single layer.
4. Roast for 20-25 minutes or until tender and caramelized, stirring occasionally.
5. Meanwhile, cook diced guanciale in a small skillet over medium heat until crispy.
6. Remove Brussels sprouts from oven and toss with cooked guanciale, red pepper flakes (if using), and any accumulated juices on the baking sheet.
Cooking Time: 20-25 minutes
Guanciale-Wrapped Asparagus Spears
This recipe combines the rich flavors of Italian guanciale with the tender sweetness of asparagus, creating a simple yet impressive side dish perfect for spring celebrations.
Ingredients:
– 12-15 fresh asparagus spears
– 6 slices of guanciale (Italian cured pork jowl)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse asparagus spears under cold water, pat dry with paper towels.
3. Slice guanciale into thin strips.
4. Wrap each asparagus spear with a slice of guanciale, securing with toothpick if needed.
5. Place wrapped asparagus on a baking sheet lined with parchment paper.
6. Drizzle with olive oil and season with salt and pepper to taste.
7. Roast in preheated oven for 12-15 minutes or until asparagus is tender and slightly caramelized.
8. Garnish with fresh parsley leaves, if desired.
9. Serve hot and enjoy!
Cooking Time: 12-15 minutes
Creamy Guanciale and Pea Pasta
This recipe combines the rich flavors of guanciale with the sweetness of peas, all wrapped up in a creamy pasta dish.
Ingredients:
– 12 oz. pasta (such as pappardelle or fettuccine)
– 6 oz. guanciale, sliced into thin strips
– 1 cup fresh peas
– 2 tbsp. unsalted butter
– 2 cloves garlic, minced
– 1/4 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
2. In a large skillet, melt butter over medium heat. Add guanciale and cook for 3-4 minutes or until crispy.
3. Add peas, garlic, and heavy cream to the skillet. Simmer for 5 minutes or until the cream has reduced slightly.
4. Add cooked pasta to the skillet, tossing to combine with the creamy pea sauce.
5. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Guanciale and Arugula Pizza
This recipe combines the richness of guanciale with the peppery flavor of arugula, creating a unique and delicious pizza that’s sure to impress.
Ingredients:
– 1 lb pizza dough
– 6 oz guanciale, thinly sliced
– 4 cups arugula leaves
– 2 tbsp olive oil
– Salt and pepper to taste
– 1/2 cup shredded mozzarella cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness.
3. Top with guanciale, leaving a small border around the edges.
4. Sprinkle arugula leaves over the guanciale.
5. Drizzle olive oil over the pizza and season with salt and pepper to taste.
6. If using mozzarella cheese, sprinkle it over the top.
7. Bake for 12-15 minutes or until crust is golden brown.
Cooking Time: 12-15 minutes
Classic Bucatini all’Amatriciana
This iconic Italian dish hails from the charming town of Amatrice, where it’s a staple comfort food. With its rich, savory flavors and satisfying texture, this recipe is sure to become a household favorite.
Ingredients:
– 12 oz (340g) bucatini pasta
– 6 slices pancetta or guanciale, diced
– 2 large onions, thinly sliced
– 3 garlic cloves, minced
– 1 can (28 oz/794g) crushed tomatoes
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook bucatini according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, cook pancetta over medium heat until crispy. Remove from heat and set aside.
3. Add onions to the same skillet and cook until translucent, about 5 minutes. Add garlic and cook for an additional minute.
4. Stir in crushed tomatoes and reserved pasta water. Bring sauce to a simmer and let cook for 10-15 minutes, stirring occasionally.
5. Combine cooked bucatini, pancetta, and tomato sauce. Season with salt and black pepper to taste.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: Approximately 30-40 minutes
Guanciale and Potato Hash
This Italian-inspired dish combines the rich flavors of guanciale (cured pork jowl) with the comforting warmth of roasted potatoes. A perfect side dish or light meal.
Ingredients:
– 1 pound guanciale, thinly sliced
– 2-3 large potatoes, peeled and diced
– 2 tablespoons olive oil
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss the potato dice with olive oil, salt, and black pepper on a baking sheet. Roast for 20-25 minutes, or until golden brown.
3. While the potatoes are roasting, cook the guanciale slices in a skillet over medium heat until crispy and caramelized, about 5 minutes per side.
4. Once the potatoes are done, add the cooked guanciale to the baking sheet with the potatoes. Toss gently to combine.
5. Season with salt and black pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 35-40 minutes
Braised Lentils with Guanciale
This comforting recipe combines the humble lentil with the rich flavors of guanciale, a type of Italian cured pork jowl. The result is a satisfying and flavorful dish perfect for a cold winter’s night.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 6 slices guanciale, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add lentils, guanciale, diced tomatoes, and vegetable broth. Season with salt and pepper to taste.
4. Bring to a boil, then reduce heat to low and simmer, covered, for 30-40 minutes or until lentils are tender.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Guanciale and Kale Pasta Bake
This rich and satisfying pasta bake combines the savory flavors of guanciale, kale, and Parmesan cheese with a creamy bechamel sauce. Perfect for a cozy dinner or special occasion.
Ingredients:
– 8 oz pasta (such as pappardelle or fettuccine)
– 6 oz guanciale, diced
– 2 cups curly kale, stems removed and chopped
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup bechamel sauce (see below for recipe)
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Step-by-Step Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook guanciale over medium heat until crispy. Remove from heat and set aside.
4. Add chopped onion and garlic to the same skillet and cook until softened.
5. Add kale to the skillet and cook until wilted.
6. Combine cooked pasta, bechamel sauce, and kale mixture in a large bowl. Stir to combine.
7. Transfer the mixture to a baking dish and top with crispy guanciale and Parmesan cheese.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 45-50 minutes
Pan-Fried Gnocchi with Guanciale
This classic Italian dish combines tender gnocchi with the rich, savory flavor of guanciale (cured pork jowl). Pan-frying the gnocchi adds a satisfying crunch to the outside while keeping them soft and pillowy on the inside.
Ingredients:
– 1 package of fresh or frozen gnocchi
– 6 oz guanciale, thinly sliced
– 2 tbsp olive oil
– Salt, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float to the surface.
2. While the gnocchi cook, heat the olive oil in a large skillet over medium-high heat.
3. Add the sliced guanciale and cook for 2-3 minutes on each side, or until crispy.
4. Remove the guanciale from the skillet with a slotted spoon and set aside.
5. Once the gnocchi are cooked, drain them and add to the same skillet with the remaining oil.
6. Pan-fry the gnocchi for 2-3 minutes on each side, or until golden brown and crispy.
7. Serve the pan-fried gnocchi hot, topped with the crispy guanciale and a sprinkle of salt. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Guanciale and Tomato Bruschetta
This recipe combines the richness of guanciale (cured pork jowl) with the sweetness of fresh tomatoes, all on top of crispy bread. Perfect for a quick and elegant appetizer or snack.
Ingredients:
– 1 baguette
– 4 oz guanciale, thinly sliced
– 2 large tomatoes, diced
– 1/4 cup extra virgin olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Slice the baguette into 1/2-inch thick rounds and toast until crispy.
3. In a small bowl, mix together diced tomatoes and olive oil. Season with salt and pepper to taste.
4. Top toasted bread with sliced guanciale, tomato mixture, and chopped basil leaves (if using).
5. Serve immediately and enjoy!
Cooking Time: 15 minutes
Guanciale-Stuffed Chicken Breast
Elevate your chicken game with this Italian-inspired recipe, featuring the rich flavors of guanciale and mozzarella. This dish is perfect for a special occasion or a cozy night in.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup guanciale, finely chopped
– 1/4 cup fresh mozzarella cheese, shredded
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together guanciale, mozzarella, and garlic.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket. Stuff each breast with the guanciale mixture.
4. Drizzle olive oil over the stuffed chicken and season with salt and pepper.
5. Place chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Guanciale and Herb Frittata
This Italian-inspired frittata combines the rich flavor of guanciale (cured pork jowl) with fresh herbs, perfect for a breakfast or brunch dish.
Ingredients:
– 6 eggs
– 4 oz guanciale, diced
– 1/4 cup chopped fresh parsley
– 2 tbsp chopped fresh chives
– Salt and pepper to taste
– 1 tsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the diced guanciale and cook until crispy, about 2-3 minutes.
4. Push the guanciale to one side of the pan; add chopped parsley and chives to the other side.
5. Crack in the eggs and scramble them slightly with a spatula.
6. Pour the egg mixture over the guanciale and herbs.
7. Cook until the eggs are almost set, about 3-4 minutes.
8. Transfer the skillet to the oven and bake for an additional 5-7 minutes or until the eggs are fully cooked.
9. Remove from the oven and let it cool slightly before serving.
Cooking Time: Approximately 15-20 minutes
Crispy Guanciale and Polenta Bites
Elevate your appetizer game with these crispy, savory bites that combine the rich flavors of guanciale and creamy polenta.
Ingredients:
– 1/2 cup guanciale (Italian cured pork jowl), finely chopped
– 1 cup polenta
– 1/4 cup grated Parmesan cheese
– 1 egg, lightly beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, mix together polenta, Parmesan cheese, and egg until well combined.
3. Add chopped guanciale and mix until just incorporated.
4. Using wet hands, shape the mixture into small balls, about 1 inch (2.5 cm) in diameter. Place on prepared baking sheet.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. Bake for 15-20 minutes or until crispy and golden brown.
Cooking Time: 15-20 minutes
Guanciale and Caramelized Onion Tart
This savory tart combines the rich flavors of guanciale (an Italian cured meat) with sweet caramelized onions, perfect for a unique appetizer or main course.
Ingredients:
– 1 sheet puff pastry, thawed
– 6 oz guanciale, thinly sliced
– 2 large onions, thinly sliced
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh thyme leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a large skillet, cook guanciale over medium heat until crispy, about 5 minutes. Remove from heat and set aside.
4. In the same skillet, add olive oil and caramelized onions (cook for 20-25 minutes or until golden brown).
5. Arrange cooked guanciale on one half of the pastry, leaving a 1/2-inch border around edges.
6. Spoon caramelized onions over guanciale.
7. Fold other half of pastry over filling to form a triangle or rectangle shape.
8. Brush edges with water and bake for 25-30 minutes, or until golden brown.
Cooking Time: 40-50 minutes
Guanciale and White Bean Soup
This rich and comforting soup is a perfect blend of Italian flavors, featuring the creamy guanciale (cured pork jowl) as its star ingredient. Serve it with crusty bread for a satisfying meal.
Ingredients:
– 1 pound dried cannellini beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1/4 cup guanciale, diced
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the guanciale and cook, stirring occasionally, until crispy, about 5-7 minutes.
4. Add the soaked and drained cannellini beans, chicken broth, diced tomatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1 hour, or until the beans are tender.
5. Use an immersion blender to puree the soup until smooth. Alternatively, allow it to cool and blend in a blender.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 1 hour 15 minutes
Guanciale and Roasted Garlic Pasta
This rich and aromatic pasta dish combines the sweet flavors of roasted garlic with the savory goodness of guanciale, an Italian cured pork jowl. Perfect for a special occasion or a cozy night in.
Ingredients:
– 12 oz (340g) spaghetti
– 6 slices of guanciale, diced
– 3 heads of garlic, separated into cloves
– 2 tbsp olive oil
– Salt and black pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Wrap garlic cloves in foil and roast for 30-40 minutes, or until tender.
2. Bring a large pot of salted water to boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
3. In a large skillet, cook diced guanciale over medium heat until crispy. Remove from heat and set aside.
4. Add roasted garlic cloves and reserved pasta water to the skillet. Simmer for 2-3 minutes or until sauce thickens slightly.
5. Combine cooked spaghetti, guanciale, and garlic sauce. Season with salt and black pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Summary
Get ready to elevate your meals with these 19 savory guanciale recipes! This cured meat adds a rich, smoky flavor to a variety of dishes. From classic Italian recipes like Spaghetti alla Carbonara and Bucatini all’Amatriciana, to innovative breakfast sandwiches and side dishes, there’s something for everyone. Try wrapping asparagus spears or Brussels sprouts with guanciale for a delicious twist. Or, add it to risottos, pasta bakes, and frittatas for added depth of flavor. With these recipes, you’ll never tire of this Italian staple.
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