How to Cook With Guanciale: 3 Ways to Use Guanciale

Guanciale is a type of cured meat that is cut from the jowl of the pig. It is a very fatty cut of pork that is seasoned with salt and herbs, then cured for at least three months. It has a salty, fatty, rich flavor that is similar to pancetta or bacon. Pasta carbonara (which is made with guanciale, raw egg, and pecorino romano) and pasta with amatriciana sauce (made with guanciale, pecorino romano, and tomato) use guanciale for a savory, rich kick. This cut of meat has historically been less popular in North America than it is in Italy, because it has been illegal to import in the past.

Guanciale has a rich, buttery flavor with a delicate balance of sweet and savory. It has a high fat-to-meat ratio, making it savory and rich.The flavor of guanciale is similar to bacon, but guanciale can be recognized by its slightly richer flavor and slightly softer texture.

Guanciale can be enjoyed on its own, as a savory addition to pasta, or with greens like broccoli rabe. Here are some of the ways that you can cook with guanciale.

1. 1. Baked: You can cut guanciale into thin strips and bake it in the oven until it is crispy, like bacon. Simply oil a sheet with oil, and bake in your oven at 395 degrees Fahrenheit for fifteen minutes.
2. 2. Sauteéd: Italian dishes may pair sautéed guanciale with hearty fava beans or bitter greens like broccoli rabe. Simply cook your beans or greens on their own, then sauté with guanciale in a pan.
3. 3. Pan-fried: Each of the most famous Italian pasta dishes that use guanciale as a key ingredient (spaghetti alla carbonara, bucatini all’amatriciana, and pasta alla gricia) require you to pan-fry it in a pan until the fat renders. The rendered fat yields a savory oil perfect for coating pasta and flavoring other ingredients.

The main difference between guanciale and pancetta is that they are cut from different parts of the pig. Guanciale is pork jowl or pork cheek, while pancetta is thin cuts of pork belly. Pancetta and guanciale also have different curing processes.

Guanciale is cured with a seasoning of salt, pepper, sage, garlic, and rosemary, then left to age for at least three months, giving it a robust flavor profile. Pancetta is cured only with salt and can be aged from between 20 days to four months. Pancetta is typically sliced thinner than guanciale and is more likely to be served as antipasto, or appetizer.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Massimo Bottura, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.