Guanciale

Pasta with Guanciale, Radicchio and Ricotta

This incredible pasta is packed with delicious ingredients, including guanciale (cured pork jowl), radicchio and sautéed red onions.

American

Spaghetti with Garlic, Onions and Guanciale

Spaghetti with Garlic, Onions and Guanciale

Italian

Bucatini all’Amatriciana

Although today this dish is most commonly associated with Rome, it is originally from Amatrice, a town in the region of Lazio, north of the city, in the agricultural area of the Gran Sasso mountain range. It was originally made with a white sauce, before tomatoes were introduced to Italy in the eighteenth century, but the key ingredients now are jowl bacon (called guanciale), olive oil, ripe plum tomatoes, and pecorino cheese, cooked together in a lightweight cast-iron pan. This is my personal rendition, and deviates from the traditional version with the addition of sliced onions, for texture and sweetness, as well as some peperoncino and, to add complexity, bay leaves, which are one of my favorite herbs.

Italian

Fava Bean, Pea, and Artichoke Stew

A classic Italian spring vegetable stew known as Vignarola.