BUCATINI WITH GUANCIALE AND ONIONS

GUANCIALE IS AN ITALIAN BACON CURED FROM THE JOWL OF THE PIG.  IT IS DENSER AND LESS FATTY THAN REGULAR BACON OR PANCETTA, WHICH ARE CURED AND/OR SMOKED PORK BELLY.  IT ALSO HAS A GAMIER FLAVOR AND I PREFER IT TO PANCETTA BOTH FOR THIS DISH AND CARBONARA.  BUT IF YOU CAN’T FIND IT AT YOUR LOCAL WHOLE FOODS, DON’T DESPAIR;  THIS DISH DERIVES AS MUCH OF ITS FLAVOR FROM THE RATHER LARGE QUANTITY OF SLICED ONIONS, WHICH ARE COOKED SLOWLY SO THEY CARAMELIZE IN THE FAT.  SO, IN A PINCH, PANCETTA OR ANY GOOD SLAB BACON WILL DO.
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