This classic sauce is easy to make for a weeknight or weekend meal. Guanciale is Italian cured pork jowl and comes rolled up like pancetta. Just a small amount adds a distinct flavor and silkiness to this sauce. Look for guanciale at a local specialty food shop or Italian market. If it is unavailable, try using pancetta in its place. As a last resort, try bacon (it is a last resort because guanciale is not a smoked meat, so the flavor will be markedly different if you use bacon).
3 ounces guanciale, cut into small dice
2 tablespoons extra virgin olive oil
Red pepper flakes to taste
Salt & freshly ground pepper to taste
2 cans good quality Italian plum tomatoes, hand-crushed
1 pound spaghetti, bucatini, or other long pasta (preferably whole grain)
Pecorino Romano and/or Parmigiano Reggiano, grated, to taste
Recipe courtesy of Formaggio Kitchen, photo ©Massimiliano Gallo-Fotolia.com
Jim says: This was fantastic! I used 28-oz whole tomatoes and crushed them myself, and 1-tsp of red pepper flakes. Pancetta instead of guanciale. Very easy recipe.
Dawn says: What is guanciale and is there a suitable substitute?
Hannah-Oldways says: Guanciale is a cured meat made from pork jowl. You can substitute a small amount of bacon, or omit it for a delicious (and vegetarian) pasta, too.
Dora says: Superb!
Fran DeCinto says: How many ounces are the cans of sauce?
Chef Jason says: Given the rest of the recipe, I’d suggest they are 2 cans of 28oz each.
MLH says: “Heavily salted” water? Why ever would you salt the water? (Don’t try to tell me that it makes the water boil more quickly because chemistry says Nope, not possible unless you’re putting A LOT of salt in that water.)
kellytoups says: According to the folks at America’s Test Kitchen, “Salting the cooking water ensures that seasoning gets into the pasta, not just on it.” https://www.cooksillustrated.com/articles/472-5-tips-for-better-pasta
Todd says: It also helps keep the pasta from sticking.
J says: You salt the water for flavor in the pasta. Salt actually slows the boil. It also doesn’t prevent sticking, keeping the heat high and the water boiling prevents sticking. If the pasta isn’t moving, it’s gonna stick.
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