Guanciale is an Italian cured meat product prepared from pork jowl or cheeks. Unlike Pancetta which comes exclusively from the belly of the pick, guanciale is more similar to bacon (but is still very different due to how they are both cured and cut).
Amatriciana Sauce
This is a traditional Italian pasta sauce, made with guanciale, pecorino and tomatoes. It makes a really simple weeknight meal. If you can’t find guanciale, you can use bacon.
Kosher salt & freshly cracked black pepper to taste
2 cans good quality Italian plum tomatoes, hand-crushed
1 lb. bucatini pasta
Pecorino Romano and/or Parmigiano Reggiano, grated, to taste
*Available from Well Seasoned
Instructions:
Bring a large pot of heavily salted water to a boil & cook the pasta until al dente.
Meanwhile, heat a large sauté pan over medium heat and add the olive oil and guanciale; cook until golden brown. Stir in the red pepper flakes and cook until just fragrant.
Add the crushed tomatoes and simmer gently, uncovered, for about 25 minutes.
Drain the pasta and add directly to the sauce. Toss together until the pasta is well coated and top with grated cheese.
