Guanciale is the Italian name for cured pork jowl or cheek. It’s a specialty of central Italy, where it’s used in pasta dishes such as spaghetti alla carbonara. It also adds great depth of flavor to sautéed mushrooms. Substitute bacon if you can’t find it at the grocery store.
1 teaspoon extra virgin olive oil
1 ounce guanciale, diced (can substitute pancetta or bacon)
1 clove garlic, sliced
8 ounces fresh mushrooms (such as shitake, oyster, porcini, baby bella), sliced
1 tablespoon fresh thyme leaves (or ¼ teaspoon dried thyme), plus more for garnish
Salt and pepper to taste
¼ cup dry white wine (optional)
Oldways recipe and photo.
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