Golden Guanciale Pasta
Crispy guanciale and pecorino come together into a simple, deeply savory pasta.
Guanciale is one of those ingredients that makes truly dinner feel like you did more than you actually did (mom to the rescue here). Slice it, start it in a cold pan, and give it a few minutes. The fat renders, the edges crisp, and suddenly you have the beginning of a sauce.
This pasta keeps it simple: guanciale, pecorino, black pepper, and a little pasta water. That’s really it. The cheese melts into the rendered fat, the pepper cuts through, and the pasta gets coated in something rich without needing cream or a long simmer.
The lemon breadcrumbs aren’t traditional, but they add a crunch and make the whole thing feel a little more finished. Plus, they kind of brighten up the dish so it doesn't feel as heavy as it may otherwise.
Ingredients
For the Pasta
4 oz guanciale, sliced
6 oz pasta
¾ cup finely grated pecorino
Fresh cracked black pepper
Salt, for pasta water
For the Breadcrumbs
½ cup breadcrumbs
1 tsp lemon zest
1 garlic clove
Instructions
Start the guanciale in a cold pan. Cook over medium-low heat until the fat slowly melts and the edges turn golden, about 8 to 12 minutes. Remove the crispy pieces, but leave the rendered fat in the pan.
Add the garlic clove and breadcrumbs to the guanciale fat. Toast until golden. Stir in lemon zest, then remove the breadcrumbs and garlic from the pan.
Boil pasta in salted water until just shy of al dente. Save at least 1 cup of pasta water before draining.
Add the pasta to the pan with a splash of pasta water. Toss over low heat until the pasta is coated in the guanciale fat.
Turn off the heat. Add Pecorino and plenty of black pepper, tossing quickly until creamy. Add more pasta water a little at a time, if needed.
Fold the crispy guanciale back in. Finish with the lemon breadcrumbs and more Pecorino.
Chef Notes
In order to render the guanciale fat properly, you absolutely need to start this dish in a cold pan. That may sound different, but it needs a few minutes to slowly render out before it crisps up. If the pan is too hot, too fast, the outside browns before enough fat has melted out to make your sauce. That, in turn, will make for a very dry pasta.
Turn the heat off before adding the pecorino. This helps the cheese melt into the pasta water instead of clumping.
The breadcrumbs are optional, but they make the dish feel more complete. The lemon zest cuts through the richness without changing the whole flavor of the pasta.
Substitutions & Tips
Pecorino is the best tasting for this particular dish, but parmesan will work if that’s what you have.
Bucatini, spaghetti, rigatoni, or mezze rigatoni all work really well – use what you love!
Fresh breadcrumbs have the best texture, but panko is just fine.
Serving & Storage
Serve right away while the sauce is still warm and creamy.
As the pasta sits, the cheese and starch will absorb some of the moisture, making the sauce thicker and less smooth. Add a small splash of warm water when reheating to bring it back together.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan when possible (don't use the microwave!).
Published
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