What is guanciale?

Guanciale is a unique Italian bacon made from pork jowl. This type of cured meat is characteristic of Roman cuisine and plays a key role in traditional dishes such as carbonara. Guanciale is first marinated in salt and spices, then dried and aged for several months, giving it a unique taste and aroma. Thanks to its high fat content, guanciale is an ideal addition to pasta dishes, adding a richness of flavor that cannot be achieved with other types of bacon.

Nutritional values of guanciale

Guanciale is rich in fats, protein, and B vitamins, as well as minerals such as iron and phosphorus. Its unique taste and texture make it not only delicious but also a valuable addition to the diet.

How many calories does guanciale have?

In 100g of guanciale there are:

• Calories: 655 kcal
• Protein: 10 g
• Fat: 70 g
• Carbohydrates: 0 g
• Iron: 1.5 mg
• Phosphorus: 150 mg

Health properties of guanciale

Due to its high fat content, guanciale provides energy and supports the absorption of certain vitamins. Additionally, the protein in guanciale aids in muscle building, and minerals like iron and phosphorus are important for bone health and the circulatory system.

Fun facts about Guanciale

1️⃣ Italians consider Guanciale the only acceptable ingredient for Carbonara – in the traditional recipe, bacon or cream is never used!
2️⃣ Guanciale comes from the word "guancia", which means "cheek" in Italian.
3️⃣ The best Guanciale comes from the Lazio region, where it is a key ingredient in the famous Pasta alla Gricia.

Frequently Asked Questions (FAQs)

• Can guanciale be replaced with pancetta in recipes?
Although guanciale and pancetta are similar, they have different flavors and textures. In traditional Italian recipes, especially in carbonara, it is recommended to use guanciale for an authentic taste.

• How to store guanciale?
Guanciale is best stored in a cool, dry place, wrapped in parchment paper or a linen cloth. It can also be stored in the refrigerator, but it should be warmed to room temperature before use to release its full flavor.

• Can guanciale be eaten raw?
Yes, guanciale is ready to eat raw because it is cured meat. It is often sliced thinly and served as a snack or an addition to dishes.

• What dishes are best prepared with guanciale?
Guanciale is an essential ingredient of carbonara, but it can also be used in other dishes such as amatriciana, cacio e pepe, or simply added to salads or pizza.

Recipe for carbonara with guanciale - "Traditional Carbonara with guanciale"

Immerse yourself in the taste of true Italian cuisine with our recipe for carbonara with guanciale. This classic Italian dish combines a creamy egg sauce with the intense flavor of guanciale. With just a few simple ingredients, you can create a dish that will delight any palate.

Preparation time: 10 minutes
Cooking time: 15 minutes
Difficulty level: easy

Ingredients:

• 150 g guanciale
• 3 large egg yolks
• 50 g grated Pecorino Romano cheese
• 200 g spaghetti pasta
• Freshly ground black pepper
• Salt to taste

Preparation method:

1. Cook the spaghetti al dente according to the package instructions.
2. Meanwhile, cut the guanciale into thin strips and fry them in a dry pan until they become crispy and release fat.
3. In a bowl, beat the egg yolks with Pecorino Romano cheese and a bit of freshly ground pepper.
4. Drain the pasta, reserving some cooking water. Add the pasta to the pan with guanciale and mix thoroughly.
5. Remove the pan from the heat and add the egg mixture, stirring vigorously to create a creamy sauce. If necessary, add some pasta cooking water to achieve the desired consistency.
6. Serve immediately, sprinkled with additional Pecorino Romano cheese and pepper.

Serving suggestion: Carbonara tastes best served with a glass of white wine, which highlights the delicacy of the egg sauce and the intensity of guanciale. You can also add a bit of freshly chopped parsley for freshness.

Recipe for Amatriciana – classic Italian tomato sauce with Guanciale

🕒 Preparation time: 30 minutes
🔥 Difficulty level: medium

Ingredients:

• 100 g Guanciale
• 200 g bucatini pasta
• 400 g peeled tomatoes
• 50 g Pecorino Romano cheese
• 1/2 teaspoon chili flakes
• 1/2 cup white wine
• Salt and pepper

Preparation method:

1. Cut the guanciale into strips and fry in a pan until the fat renders.
2. Pour in the white wine and cook until the alcohol evaporates.
3. Add peeled tomatoes and chili flakes, simmer on low heat for 15 minutes.
4. Meanwhile, cook the pasta al dente.
5. Mix the pasta with the sauce, add grated Pecorino Romano and season to taste.

➡ Amatriciana is a true classic of Italian cuisine – simple but full of flavor! 🍅🔥

Summary

Guanciale is the essence of traditional Italian cured meats, derived from pork jowl and characterized by an intense flavor and delicate texture. It is an indispensable ingredient of carbonara that gives this dish its authentic character. Guanciale is not only a perfect addition to pasta but also works great in other Roman cuisine dishes. Order today and discover why guanciale is an irreplaceable Italian delicacy.