Get ready to elevate your cooking game with the rich, savory flavor of guanciale! This Italian cured meat is a staple in many traditional dishes, and when used creatively, can add depth and complexity to a wide range of recipes. Whether you’re a seasoned chef or just starting to explore the world of Italian cuisine, we’ve got you covered with these 18 mouth-watering guanciale recipes.
From classic spaghetti alla carbonara to innovative twists like crispy guanciale and arugula pizza, our collection has something for everyone. And don’t worry if you’re new to working with guanciale – we’ll guide you through the basics of using this flavorful ingredient in your cooking.
In the following pages, we’ll take you on a culinary journey through Italy’s rich gastronomic heritage, exploring the many ways guanciale can be used to add flavor and excitement to your meals. From breakfast dishes to dinner parties, we’ve got 18 delicious recipes that showcase the versatility and charm of this beloved Italian ingredient.
Classic Spaghetti alla Carbonara with Guanciale
Classic Spaghetti alla Carbonara with Guanciale
A rich and creamy Italian pasta dish that originated in Rome, this carbonara recipe combines spaghetti, guanciale (cured pork jowl), eggs, parmesan cheese, and black pepper for a decadent meal.
Ingredients:
– 12 oz spaghetti
– 4 oz guanciale, thinly sliced
– 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 the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a medium bowl, whisk together eggs, parmesan cheese, and a pinch of salt and pepper.
3. In a large skillet, cook the guanciale over low heat, stirring occasionally, until crispy and golden brown (about 5-7 minutes).
4. Add the cooked spaghetti to the skillet with the guanciale. Toss everything together, adding some reserved pasta water if needed to create a creamy sauce.
5. Pour the egg mixture over the pasta and toss to combine. Cook for an additional 2-3 minutes or until the eggs are set.
6. Season with salt and black pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Guanciale and Pecorino Stuffed Peppers
Elevate your dinner game with this Italian-inspired recipe, featuring creamy Guanciale and nutty Pecorino cheese filling inside tender bell peppers.
Ingredients:
– 4 large bell peppers, any color
– 8 oz Guanciale, chopped
– 1/2 cup grated Pecorino cheese
– 1/4 cup breadcrumbs
– 2 cloves garlic, minced
– Salt and pepper to taste
– Extra virgin olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix together Guanciale, Pecorino cheese, breadcrumbs, garlic, salt, and pepper.
4. Stuff each pepper with the filling mixture, dividing it evenly among them.
5. Place the stuffed peppers in a baking dish and drizzle with olive oil.
6. Bake for 25-30 minutes or until the peppers are tender.
Cooking Time: 25-30 minutes
Crispy Guanciale and Arugula Pizza
Savor the flavors of Italy with this delightful combination of crispy guanciale, peppery arugula, and creamy mozzarella on a perfectly baked pizza crust.
Ingredients:
– 1 lb pizza dough
– 6 oz guanciale (Italian cured pork jowl), thinly sliced
– 4 cups arugula
– 8 oz fresh mozzarella cheese, sliced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out the pizza dough to a thickness of about 1/4 inch.
3. Place the dough on a baking sheet or pizza stone.
4. Top the dough with sliced guanciale, arugula, and mozzarella cheese.
5. Sprinkle Parmesan cheese over the top.
6. Season with salt and pepper to taste.
7. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Cooking Time: 12-15 minutes
Guanciale and Egg Breakfast Tacos
Start your day with a flavorful twist on traditional breakfast tacos. This recipe combines the richness of guanciale, an Italian cured pork jowl, with scrambled eggs and crispy tortillas.
Ingredients:
– 4-6 slices guanciale
– 2 large eggs
– 1/2 cup diced red bell pepper
– 1/2 cup diced yellow onion
– 1 tablespoon olive oil
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: cilantro, avocado, salsa, shredded cheese
Instructions:
1. Preheat a non-stick skillet over medium heat.
2. Add guanciale slices and cook for 2-3 minutes per side, until crispy and golden.
3. Remove the guanciale from the skillet and set aside.
4. In the same skillet, add olive oil and scramble in eggs with diced bell pepper and onion. Cook until eggs are just set.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by placing scrambled eggs onto a warmed tortilla, followed by a slice or two of guanciale.
7. Add desired toppings and serve immediately.
Cooking Time: 15-20 minutes
Roasted Brussels Sprouts with Guanciale
Elevate your side dish game with this simple yet flavorful recipe that combines the nutty sweetness of roasted Brussels sprouts with the savory, umami taste of guanciale.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1/4 cup guanciale, chopped (or substitute with pancetta or prosciutto)
– Salt and pepper to taste
– Optional: 1 tablespoon lemon juice, 1 clove garlic, minced
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. Remove from the oven and stir in chopped guanciale.
5. If using lemon juice and garlic, drizzle over the sprouts and toss to combine.
6. Serve immediately.
Cooking Time: 20-25 minutes
Guanciale and Mushroom Risotto
This creamy risotto dish combines the rich flavors of guanciale, an Italian cured pork jowl, with sautéed mushrooms for a hearty and satisfying meal.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 2 oz guanciale, diced
– 1/2 cup white wine
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium-high heat. Add garlic; cook for 1 minute.
2. Add Arborio rice; cook for 1-2 minutes or until lightly toasted.
3. Add wine; cook until absorbed.
4. Add 1/2 cup broth; stir until mostly absorbed. Repeat process, adding broth in 1/2 cup increments and stirring between each addition. After 20-25 minutes of cooking, the rice should be creamy and tender.
5. Stir in butter and guanciale until melted and combined.
6. Add mushrooms; cook for an additional 2-3 minutes or until tender.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Pasta all’Amatriciana with Guanciale
Pasta all’Amatriciana with Guanciale: A classic Italian recipe originating from Amatrice, this dish combines the richness of guanciale (cured pork jowl) with the simplicity of pasta and tomato sauce.
Ingredients:
• 12 oz spaghetti
• 6 oz guanciale, diced
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1/4 cup extra-virgin olive oil
• Salt and black pepper to taste
• Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
2. In a medium pan, heat the olive oil over medium heat. Add the diced guanciale and cook for 3-4 minutes or until crispy, stirring occasionally.
3. Remove the guanciale from the pan with a slotted spoon and set aside. Leave the rendered fat in the pan.
4. Add the minced garlic to the pan and cook for 1 minute, stirring constantly to prevent burning.
5. Pour in the crushed tomatoes and stir to combine. Bring the sauce to a simmer and let it cook for 10-12 minutes or until thickened slightly.
6. Combine the cooked spaghetti with the tomato sauce and crispy guanciale.
7. Season with salt and black pepper to taste.
8. Garnish with chopped parsley, if desired.
Cooking Time: 30-40 minutes
Guanciale and Potato Hash
A rich and savory Italian-inspired dish that combines crispy potatoes with creamy guanciale, perfect for a satisfying brunch or dinner.
Ingredients:
– 1 large potato, peeled and diced
– 2 tablespoons olive oil
– 4 slices of guanciale (Italian cured pork jowl), thinly sliced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss potato cubes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until crispy.
3. In a large skillet, cook guanciale over medium heat until crispy. Remove from heat and set aside.
4. Add chopped onion to the same skillet and cook until translucent. Add garlic and cook for an additional minute.
5. Combine roasted potatoes, cooked guanciale, and onion mixture in a bowl.
6. Serve warm, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Guanciale Wrapped Asparagus Spears
Elevate your asparagus game with this simple yet elegant recipe, featuring Italy’s iconic cured pork jowl, Guanciale. This dish is perfect for a quick dinner or impressive appetizer.
Ingredients:
– 12-15 fresh asparagus spears
– 6 slices of Guanciale (about 3 oz)
– Salt and pepper to taste
– Extra virgin olive oil for serving
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the asparagus under cold water, pat dry with paper towels.
3. Cut the Guanciale into thin strips, about 1 inch long.
4. Wrap each asparagus spear with a slice of Guanciale, securing it with a toothpick if needed.
5. Place the wrapped asparagus on a baking sheet lined with parchment paper.
6. Drizzle with olive oil and season with salt and pepper to taste.
7. Bake for 12-15 minutes or until the asparagus is tender.
Cooking Time: 12-15 minutes
Guanciale and White Bean Soup
This creamy soup is a staple of Italian cuisine, rich with the flavors of guanciale (cured pork jowl), cannellini beans, and aromatic vegetables. Perfect for a chilly evening or as a comforting side dish.
Ingredients:
– 1 pound guanciale, sliced into thin strips
– 1 can (15 ounces) cannellini beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1/2 cup grated Parmesan cheese
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the sliced guanciale and cook until crispy, about 5 minutes.
2. Remove the guanciale from the pot with a slotted spoon and set aside. Leave the drippings in the pot.
3. Add the chopped onion and minced garlic to the pot. Cook until the onion is translucent, about 5 minutes.
4. Add the cannellini beans, chicken broth, and Parmesan cheese to the pot. Stir to combine.
5. Bring the soup to a simmer and cook for 20-25 minutes or until the flavors have melded together.
6. Season with salt and black pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Guanciale and Caramelized Onion Tart
A sweet and savory tart that combines the richness of guanciale with the depth of caramelized onions, perfect for a dinner party or special occasion.
Ingredients:
– 1 sheet puff pastry, thawed
– 6 slices guanciale (Italian cured pork jowl)
– 2 large onions, thinly sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh thyme leaves, chopped (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 the prepared baking sheet.
3. Caramelize the onions by cooking them in olive oil over low heat for 30-40 minutes, stirring occasionally, until they are dark golden brown and caramelized.
4. Top the pastry with the guanciale slices, leaving a 1-inch border around the edges.
5. Spread the caramelized onions over the guanciale, leaving a small border around the edges.
6. Season with salt, pepper, and chopped thyme (if using).
7. Fold the edges of the pastry up over the filling to create a crust.
8. Bake for 25-30 minutes, or until the pastry is golden brown.
9. Serve warm.
Cooking Time: 30-40 minutes
Guanciale and Sage Butter Pasta
A rich and savory pasta dish that combines the creamy flavors of guanciale (Italian cured pork jowl) with the earthy notes of sage butter.
Ingredients:
– 12 oz pasta of your choice (e.g., spaghetti or linguine)
– 4 oz guanciale, thinly sliced
– 2 tbsp unsalted butter
– 2 tbsp chopped fresh sage leaves
– Salt and black pepper, to taste
– Grated Parmesan cheese, 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 medium saucepan, melt butter over medium heat. Add chopped sage leaves and cook for 2-3 minutes or until fragrant.
3. Add sliced guanciale to the saucepan and cook for an additional 2-3 minutes, stirring occasionally.
4. Combine cooked pasta, guanciale mixture, and reserved pasta water in a large serving bowl. Toss everything together until well coated.
5. Season with salt and black pepper to taste. If desired, sprinkle grated Parmesan cheese on top.
Cooking Time: 20-25 minutes
Guanciale and Kale Caesar Salad
A twist on the classic Caesar salad, this recipe combines the richness of guanciale (Italian cured pork jowl) with the earthy flavor of kale. Perfect for a quick and satisfying lunch or dinner.
Ingredients:
– 1/2 pound guanciale, thinly sliced
– 4 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1 teaspoon Dijon mustard
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss kale with garlic, lemon juice, and a pinch of salt. Spread on a baking sheet and roast for 10-12 minutes or until tender.
3. In a large bowl, whisk together olive oil, mustard, and a pinch of salt and pepper.
4. Add roasted kale to the bowl and toss to combine.
5. Slice guanciale into thin strips and add to the bowl. Toss to combine.
6. Top with Parmesan cheese and season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Guanciale and Lentil Stew
A hearty and flavorful stew that combines the richness of guanciale with the comfort of lentils.
Ingredients:
– 1 pound guanciale, diced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, cook the guanciale over medium heat until crispy, about 5 minutes. Remove from heat and set aside.
2. Add the chopped onion to the pot and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the lentils, vegetable broth, diced tomatoes, thyme, salt, and pepper to the pot. Stir well to combine.
5. Bring the mixture to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
6. Stir in the cooked guanciale and serve hot.
Cooking Time: 45-50 minutes
Guanciale and Ricotta Stuffed Shells
A creative twist on traditional stuffed shells, this recipe combines the creamy richness of ricotta with the savory flavor of guanciale.
Ingredients:
– 12 jumbo pasta shells
– 1 cup ricotta cheese
– 2 oz guanciale (Italian cured pork jowl), diced
– 1/4 cup grated Parmesan cheese
– 1 egg, lightly beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a medium bowl, combine ricotta, guanciale, Parmesan, and egg. Mix until smooth.
4. Stuff each pasta shell with the ricotta mixture, placing them in a baking dish as you go.
5. Sprinkle the tops of the shells with salt and pepper to taste.
6. Bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Guanciale and Tomato Bruschetta
A classic Italian appetizer that combines the creamy richness of guanciale with the freshness of tomatoes and basil.
Ingredients:
– 1/2 pound guanciale (Italian cured pork jowl), thinly sliced
– 4-6 ripe tomatoes, diced
– 1/4 cup extra-virgin olive oil
– 4-6 slices of baguette
– Fresh basil leaves, chopped
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Slice the baguette into 1/2-inch thick rounds.
3. Drizzle olive oil on each slice and toast for 5-7 minutes or until lightly browned.
4. Spread a small amount of guanciale on each toasted bread slice.
5. Top with diced tomatoes, salt, and pepper to taste.
6. Sprinkle chopped basil leaves over the tomatoes.
7. Serve immediately.
Cooking Time: 15-20 minutes
Guanciale and Spinach Frittata
A delicious Italian-inspired breakfast or brunch option, this frittata combines the rich flavors of guanciale (Italian cured pork jowl) with the earthiness of spinach.
Ingredients:
– 6 eggs
– 2 tablespoons olive oil
– 1/4 cup diced guanciale
– 1 cup fresh spinach leaves
– Salt and pepper to taste
– 1 tablespoon grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high. Add the diced guanciale and cook until crispy, about 2-3 minutes.
3. Add the fresh spinach leaves to the skillet and cook until wilted, about 1 minute.
4. In a large bowl, whisk together the eggs and a pinch of salt and pepper.
5. Pour the egg mixture over the guanciale and spinach in the skillet. Cook for 2-3 minutes or until the edges start to set.
6. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is fully cooked and golden brown.
7. Remove from the oven and sprinkle with Parmesan cheese (if using). Let cool before serving.
Cooking Time: 20-22 minutes
Guanciale and Parmesan Popcorn
Guanciale and Parmesan Popcorn Recipe
Get ready to elevate your popcorn game with this unique Italian-inspired flavor combination! Guanciale, a type of cured pork jowl, adds a rich, savory element to the classic combination of buttery popcorn and salty Parmesan cheese.
Ingredients:
– 1/2 cup popcorn kernels
– 2 tablespoons guanciale, finely chopped
– 1 tablespoon unsalted butter
– 1/4 cup grated Parmesan cheese
– Salt, to taste
Instructions:
1. Pop the popcorn kernels in a large pot or a popcorn popper.
2. Melt the butter in a small saucepan over low heat.
3. Add the chopped guanciale and stir until well combined.
4. Pour the butter-guanciale mixture over the popped popcorn and toss to coat.
5. Sprinkle the Parmesan cheese over the popcorn and toss again to combine.
6. Season with salt to taste.
Cooking Time:
– 2-3 minutes for popping the kernels
– 1-2 minutes for melting the butter and mixing with guanciale
– Total time: approximately 4-5 minutes
Summary
Get ready to elevate your cooking with these 18 mouth-watering recipes featuring guanciale, an Italian cured pork jowl. From classic pasta dishes like Spaghetti alla Carbonara and Pasta all’Amatriciana, to innovative creations like Guanciale Wrapped Asparagus Spears and Guanciale and Kale Caesar Salad, this collection has something for everyone. Whether you’re in the mood for a hearty breakfast or a satisfying dinner, guanciale adds a rich, savory flavor that’s sure to please. Try it in soups, risottos, pizzas, and more – your taste buds will thank you!
