Guanciale is Italian cured pork jowl, a salty, intensely flavored item that adds richness, savor, and a dose of “Ungh!” to Italian home cooking. The flavor is deeper and porkier than bacon or pancetta, says ESNY. It’s traditionally used in carbonara and bucatini all’Amatriciana, where a little goes a long way–four ounces of guanciale to four cups of vegetables in the latter dish, says Robert Lauriston. Modern Chowhounds are free to try it thinly sliced on a pizza with tomato sauce, goat cheese, and figs, as recommended by sweetpotater.

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All about Guanciale … is it salty?

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