I made penne with guanciale for dinner!! I used the fat from the guanciale, mixed it with egg yolks, lots of black pepper and finely grated Parm to make the sauce. 

I didn’t know I was supposed
cut the skin off the meat, so I got some hard pieces, but other than that, it came out pretty good for my first go around!

Here to push my boundaries and learn something new. I love my dog and I love food. I have more plants than I know what to do with and I’m lucky I live Hawaii! 

ashamed to admit i had to google guanchiale. where do you get it from?

49 countries and counting | from: /kauai love to: /adventure | previously @overpricedjpegs

looks like it would pair well with a P2 😏

I got it from R Fields. It’s just like pancetta, but has a stronger flavor. It’s more fatty too, so it melts in your mouth 😋

It's cheek. 

Also not often sold here, but can be found. guanciale has a slightly different flavor profile than pancetta or regular bacon. For e.g. carbonara, only guanciale is (traditionally) used.