Discover the rich, savory flavors of Italy’s beloved guanciale in these 18 mouthwatering recipes. This cured pork jowl is a staple ingredient in many Italian dishes, adding depth and umami to pasta sauces, pizzas, and more. From classic spaghetti carbonara to roasted Brussels sprouts with a tangy balsamic glaze, we’ve gathered the best guanciale recipes to elevate your cooking game. Whether you’re a seasoned Italian cook or just starting to explore the world of cured meats, these recipes are sure to delight.
In this collection, you’ll find creative twists on traditional dishes, such as guanciale-stuffed artichokes and creamy mushroom pasta. You’ll also discover innovative uses for guanciale in sweet and savory applications, from crispy pizza crusts to decadent biscotti. Whether you’re cooking for a crowd or just looking to spice up your weeknight meals, these recipes are sure to inspire. So go ahead, get creative with guanciale, and taste the authentic flavors of Italy!
Spaghetti alla Carbonara with Guanciale
A classic Italian recipe gets a creamy twist with the addition of guanciale, an Italian cured pork jowl. This rich and satisfying pasta dish is sure to become a staple in your kitchen.
Ingredients:
– 12 oz spaghetti
– 4 oz 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. Cook spaghetti according to package instructions until al dente.
2. In a medium skillet, cook guanciale over medium heat until crispy. Remove from heat and set aside.
3. In a separate bowl, whisk together eggs and Parmesan cheese. Season with salt and black pepper.
4. Add cooked spaghetti to the egg mixture and toss until well combined.
5. Add cooked guanciale to the pasta mixture and toss until heated through.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Bucatini all’Amatriciana with Crispy Guanciale
This classic Italian recipe hails from the Amatrice region, where hearty pasta dishes are a staple. This version features crispy guanciale (cured pork jowl) adding texture and flavor to the rich tomato sauce.
Ingredients:
– 12 oz bucatini
– 1 lb guanciale, sliced into thin strips
– 3 tbsp olive oil
– 2 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– Salt and black pepper, to taste
– Grated Parmesan cheese, for serving
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, heat olive oil over medium-high. Add guanciale and cook until crispy, about 3-4 minutes per side. Remove from pan and set aside.
3. Reduce heat to medium. Add garlic and cook for 1 minute, until fragrant.
4. Pour in crushed tomatoes, salt, and black pepper. Stir to combine, then add reserved pasta water.
5. Simmer sauce for 10-12 minutes, stirring occasionally, until thickened slightly.
6. Toss cooked bucatini with tomato sauce, ensuring well coated.
7. Serve immediately, topped with crispy guanciale and grated Parmesan cheese.
Cooking Time: 25 minutes
Guanciale and Pecorino Risotto
This rich and creamy risotto is a perfect combination of flavors, featuring the savory taste of guanciale and the nutty goodness of pecorino cheese.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons olive oil
– 6 ounces guanciale, diced
– 1/2 cup white wine (optional)
– 1/4 cup grated pecorino cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the chicken broth in a separate pot and keep warm.
2. In a large skillet, heat the olive oil over medium heat. Add the diced guanciale and cook until crispy, about 3-4 minutes.
3. Add the Arborio rice to the skillet and cook for 1-2 minutes, stirring constantly.
4. If using wine, add it to the skillet and cook until absorbed, then stir in the warmed broth, 1/2 cup at a time, allowing each portion to absorb before adding more.
5. After 20-25 minutes of cooking, when the rice is creamy and tender, remove from heat. Stir in the grated pecorino cheese and season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Roasted Brussels Sprouts with Guanciale and Balsamic
Roasted Brussels Sprouts with Guanciale and Balsamic Recipe
A classic Italian-inspired side dish that brings out the natural sweetness of Brussels sprouts, paired with the savory flavor of guanciale and a tangy drizzle of balsamic.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 2 tablespoons guanciale, chopped
– 2 cloves garlic, minced
– 1/4 cup balsamic vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and caramelized.
4. In a small skillet, cook guanciale over medium heat until crispy.
5. Stir in garlic and cook for an additional minute.
6. Drizzle balsamic vinegar over roasted Brussels sprouts.
7. Sprinkle cooked guanciale and garlic mixture on top.
8. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Guanciale-Wrapped Dates with Goat Cheese
Elevate your snack game with this unique and flavorful combination of sweet dates, savory guanciale, and creamy goat cheese. This easy-to-make recipe is perfect for a quick bite or as an appetizer for your next gathering.
Ingredients:
– 12 pitted Medjool dates
– 6 oz guanciale (Italian cured pork jowl), thinly sliced
– 1/2 cup crumbled goat cheese
– Fresh thyme leaves, for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the guanciale into thin strips and wrap each date with a piece of guanciale, securing it with a toothpick if needed.
3. Place the wrapped dates on a baking sheet lined with parchment paper.
4. Top each date with a spoonful of crumbled goat cheese.
5. Bake for 10-12 minutes or until the goat cheese is slightly melted and bubbly.
6. Garnish with fresh thyme leaves and serve warm.
Cooking Time: 10-12 minutes
Creamy Guanciale and Mushroom Pasta
A rich and savory pasta dish that combines the creamy richness of guanciale with the earthy flavor of mushrooms.
Ingredients:
– 8 oz pasta (such as pappardelle or fettuccine)
– 6 oz guanciale, diced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup heavy cream
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook guanciale over medium heat until crispy, stirring occasionally. Remove from heat and set aside.
3. In the same skillet, add garlic and mushrooms. Cook until mushrooms release their liquid and start to brown, about 5 minutes.
4. Add heavy cream and stir to combine. Bring mixture to a simmer and let cook for 2-3 minutes or until slightly thickened.
5. Add cooked pasta to the skillet, tossing to combine with mushroom sauce. If needed, add reserved pasta water to achieve desired consistency.
6. Stir in cooked guanciale and season with salt and pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Guanciale and Egg Pizza with Truffle Oil
This recipe combines the rich flavors of guanciale, eggs, and truffle oil on a crispy pizza crust, creating a decadent and indulgent treat.
Ingredients:
– 1 sheet of pizza dough
– 6 slices of guanciale, thinly sliced
– 2 large eggs
– 1/4 cup grated Parmesan cheese
– 1 tablespoon truffle oil
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out the pizza dough to a thickness of about 1/8 inch.
3. Arrange the guanciale slices on one half of the dough, leaving a 1/2 inch border.
4. Crack the eggs into a bowl and whisk until well-beaten. Pour the egg mixture over the guanciale.
5. Sprinkle Parmesan cheese evenly over the eggs.
6. Drizzle truffle oil over the pizza in a zig-zag pattern.
7. Fold the other half of the dough over the filling to form a half-moon shape, pressing edges to seal.
8. Bake for 18-20 minutes or until crust is golden brown and eggs are set.
9. Garnish with fresh parsley or basil leaves and serve hot.
Cooking Time: 18-20 minutes
Lentil Soup with Guanciale and Rosemary
This hearty lentil soup is elevated by the rich, creamy flavor of guanciale and the earthy aroma of rosemary. Perfect for a cozy dinner or lunch.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups vegetable broth
– 1/2 cup diced guanciale (Italian cured pork jowl)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the garlic, guanciale, and rosemary to the pot. Cook for an additional 2-3 minutes, stirring occasionally.
3. Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the lentils are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with additional rosemary if desired.
Cooking Time: 45-50 minutes
Guanciale and Caramelized Onion Tart
This sweet and savory tart combines the rich flavors of Guanciale (Italian cured pork jowl) with caramelized onions, all nestled in a flaky pastry crust.
Ingredients:
– 1 sheet of puff pastry, thawed
– 6 slices of Guanciale, diced
– 2 large onions, thinly sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Place on prepared baking sheet.
3. In a large skillet, cook onions over medium heat for 20-25 minutes or until caramelized, stirring occasionally.
4. Spread diced Guanciale evenly over the pastry, leaving a 1-inch border around edges.
5. Top with caramelized onions, spreading them evenly to cover the Guanciale.
6. Fold edges of pastry up over the filling, pressing gently to seal.
7. Brush with olive oil and season with salt and pepper.
8. Bake for 25-30 minutes or until pastry is golden brown.
Cooking Time: 45-50 minutes
Pappardelle with Guanciale and Peas in Cream Sauce
This classic Italian dish combines the rich flavors of guanciale, sweet peas, and a creamy sauce, all wrapped up in a delicious pappardelle pasta. Perfect for a special occasion or a cozy night in.
Ingredients:
– 12 oz pappardelle pasta
– 6 oz guanciale (Italian cured pork jowl), sliced
– 1 cup fresh peas
– 2 tbsp unsalted butter
– 1/4 cup all-purpose flour
– 1 cup heavy cream
– Salt and black pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pappardelle according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add guanciale and cook, stirring occasionally, until crispy (about 5 minutes).
3. Add peas, flour, and heavy cream to the skillet. Stir to combine, then bring to a simmer. Cook for 2-3 minutes or until peas are tender.
4. Add cooked pappardelle to the skillet, tossing to coat with the creamy sauce. If needed, add some reserved pasta water to achieve desired consistency.
5. Season with salt and black pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Guanciale-Stuffed Artichokes with Lemon Aioli
Savor the combination of tender artichoke hearts, creamy lemon aioli, and savory guanciale in this Italian-inspired appetizer.
Ingredients:
– 4 large artichokes
– 1/2 cup Guanciale, crumbled
– 1/2 cup freshly grated Parmesan cheese
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 lemon, juiced
– Salt and pepper, to taste
– Lemon Aioli (recipe below)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut off the artichoke stems and remove the tough outer leaves. Quarter the artichokes and scoop out the choke.
3. In a bowl, mix together Guanciale, Parmesan cheese, olive oil, garlic, salt, and pepper.
4. Stuff each artichoke quarter with the Guanciale mixture, dividing it evenly among the four artichokes.
5. Place the stuffed artichokes on a baking sheet lined with parchment paper. Drizzle with lemon juice.
6. Bake for 25-30 minutes or until the artichoke hearts are tender.
Lemon Aioli:
– 1/2 cup mayonnaise
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper, to taste
Combine all ingredients in a bowl. Refrigerate for at least 30 minutes before serving.
Guanciale and Potato Hash with Fried Eggs
A twist on a classic breakfast dish, this recipe combines the savory flavors of guanciale (Italian cured pork jowl) with crispy potatoes and runny eggs.
Ingredients:
– 1/2 pound guanciale, thinly sliced
– 2 large potatoes, peeled and diced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– Salt and pepper to taste
– 4 eggs
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the potatoes and cook until golden brown, about 5 minutes. Season with salt and pepper.
3. Remove the potatoes from the skillet and set aside.
4. Add the guanciale to the skillet and cook until crispy, about 3-4 minutes per side. Drain on paper towels.
5. Crack in the eggs and scramble them until cooked through. Serve with the potato hash and crispy guanciale.
Cooking Time: 15-20 minutes
Rigatoni with Guanciale and Spicy Tomato Sauce
Rigatoni with Guanciale and Spicy Tomato Sauce: A Flavorful Italian Fusion
This hearty pasta dish combines the richness of guanciale, an Italian cured pork jowl, with the boldness of a spicy tomato sauce. The rigatoni’s ridged texture provides a satisfying bite, while the creamy sauce coats each piece of pasta perfectly.
Ingredients:
– 12 oz (340g) rigatoni
– 6 slices guanciale, diced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 1 can (28 oz/794g) crushed tomatoes
– 1 teaspoon red pepper flakes
– Salt and freshly ground black pepper
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add diced guanciale and cook, stirring occasionally, until crispy, about 5 minutes.
3. Remove guanciale from the skillet with a slotted spoon. Leave drippings in the pan.
4. Reduce heat to medium. Add chopped onion and cook, stirring occasionally, until translucent, about 3-4 minutes.
5. Add minced garlic and cook for an additional minute.
6. Stir in crushed tomatoes, red pepper flakes, salt, and black pepper. Simmer sauce over low heat, stirring occasionally, for 10-15 minutes or until thickened slightly.
7. Combine cooked rigatoni and spicy tomato sauce. If the sauce seems too thick, add reserved pasta water. Serve hot, topped with crispy guanciale and grated Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Guanciale and Sage Butter Gnocchi
Transform your pasta game with this rich and aromatic recipe, perfect for a cozy night in.
Ingredients:
– 1 package of fresh or store-bought gnocchi
– 2 tablespoons of guanciale (cured pork jowl), diced
– 2 tablespoons of unsalted butter
– 2 cloves of garlic, minced
– 1/4 cup of chopped fresh sage leaves
– Salt and black pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Cook the gnocchi according to package instructions until they float to the surface. Drain and set aside.
3. In a small skillet, melt 1 tablespoon of butter over medium heat. Add the diced guanciale and cook for about 5 minutes, or until crispy.
4. Remove from heat and stir in the minced garlic and chopped sage leaves. Season with salt and black pepper to taste.
5. In a separate saucepan, melt the remaining 1 tablespoon of butter over low heat. Add the cooked gnocchi and toss to coat evenly.
6. Add the guanciale mixture to the gnocchi and toss until well combined.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Braised Fennel with Guanciale and White Wine
Savor the sweet and savory flavors of this Italian-inspired side dish, where tender fennel meets rich guanciale and crisp white wine.
Ingredients:
– 2 large bulbs of fennel, trimmed
– 6 oz guanciale, sliced
– 1/4 cup olive oil
– 1/2 cup dry white wine (such as Pinot Grigio)
– 1 tablespoon butter
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high. Add guanciale and cook until crispy, about 5 minutes.
3. Remove guanciale from the skillet with a slotted spoon and set aside.
4. Reduce heat to medium, add sliced fennel bulbs, and cook until they start to caramelize, about 10 minutes.
5. Add white wine to the skillet, scraping up any browned bits from the bottom. Bring to a simmer.
6. Return guanciale to the skillet, stirring to combine with fennel and wine.
7. Cover the skillet and transfer it to the preheated oven. Braise for 20-25 minutes or until fennel is tender.
8. Remove from the oven, stir in butter, and season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: About 40-45 minutes
Guanciale and Black Pepper Biscuits
These savory biscuits are a perfect accompaniment to your favorite pasta dishes or as a snack on their own.
Ingredients:
• 1 cup all-purpose flour
• 1/2 cup guanciale, finely chopped (Italian cured pork jowl)
• 1/4 teaspoon black pepper
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 3 tablespoons ice-cold water
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, guanciale, black pepper, baking powder, and salt.
3. Add butter to the dry ingredients and use a pastry blender or your fingers to work it into the mixture until coarse crumbs form.
4. Gradually add water, stirring with a fork until dough comes together in a ball.
5. Turn dough out onto a lightly floured surface and gently knead 2-3 times.
6. Roll out dough to about 1/2 inch thickness. Cut into desired shapes (e.g., squares or rounds).
7. Place biscuits on prepared baking sheet, leaving about 1 inch space between each.
8. Bake for 20-22 minutes, or until golden brown.
Cooking Time: 20-22 minutes
Clams Casino with Guanciale and Breadcrumbs
A classic Italian-American appetizer gets a boost from the rich, savory flavor of guanciale and crispy breadcrumbs.
Ingredients:
– 12-15 littleneck clams, scrubbed clean
– 2 tablespoons olive oil
– 1/4 cup guanciale, finely chopped
– 1/2 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the guanciale and cook until crispy, about 3-4 minutes.
3. Remove the guanciale from the skillet with a slotted spoon and set aside on paper towels.
4. Leave the drippings in the skillet and add the breadcrumbs. Cook until golden brown, stirring frequently, about 5 minutes.
5. In a separate bowl, mix together the Parmesan cheese and garlic.
6. Stuff each clam shell with a small amount of the breadcrumb mixture, followed by a pinch of guanciale.
7. Place the stuffed clams on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until the clams are cooked through.
8. Serve warm, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Guanciale and Radicchio Salad with Citrus Dressing
A harmonious blend of creamy guanciale, crunchy radicchio, and zesty citrus, this salad is a perfect balance of flavors and textures.
Ingredients:
– 6 oz guanciale (Italian cured pork jowl), thinly sliced
– 4 cups radicchio leaves, torn into bite-sized pieces
– 1/2 cup citrus vinaigrette (see below for recipe)
– Salt and pepper to taste
– Fresh parsley leaves, chopped (optional)
Citrus Vinaigrette:
– 2 tablespoons freshly squeezed orange juice
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 teaspoon honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the sliced guanciale and torn radicchio leaves.
2. Drizzle the citrus vinaigrette over the salad and toss to coat.
3. Season with salt and pepper to taste.
4. Garnish with chopped parsley leaves, if desired.
5. Serve immediately.
Cooking Time: 10 minutes
Summary
Looking for authentic flavors to elevate your dishes? Look no further! This collection of 18 savory guanciale recipes will transport you to Italy with its rich, unctuous flavors. From classic pasta dishes like Spaghetti alla Carbonara and Bucatini all’Amatriciana to innovative twists like Guanciale-Wrapped Dates and Creamy Guanciale and Mushroom Pasta, these recipes showcase the versatility of this Italian cured meat. Whether you’re a seasoned chef or a culinary newbie, this selection has something for everyone, so get ready to bring home the flavors of Italy!
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