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| Guanciale- cured pork cheek |
This is the Guanciale, already crispy and now sizzling in white wine.
This is the best thing I ate in Rome, and it was home made. So, John moved here in 2001 and has picked up some excellent cooking skills along the way.
Pasta Alla Gricia (Pasta of the mountain people)
Saute sliced red onions in olive oil to transparent. Add guanciale cut into strips and crisp up while pasta cooks to al dente. Remove most of the fat from the saute pan. When guanciale has reached a crispy outer consistency, add the white wine and simmer on low. Add a bunch of grated peccorino cheese to the pasta as well as some pasta water to insure the pasta is not dry. Stir to creamy along with freshly grated black pepper. Then add the guanciale, stir, and enjoy thoroughly with white wine. There is somethign very magical about the guanciale. It reminds me of the fat we put onto skewers in Palestine, bursting with flavor and a very crispy, succulent consistency. mmmm mm. So good.
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