Guanciale Recipe Ruhlman Food
PASTA ALLA GRICIA
The star here is guanciale, which is cured jowl. It is increasingly easy to find, but if you don't have it, use pancetta or even bacon. (It won't be authentic, but it will be really good.)
Provided by Mark Bittman
Categories pastas, main course
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Cook the guanciale in a large skillet over medium heat until deeply golden (adjust the heat as necessary to render the fat without burning the meat). The meaty parts should be browned and the fatty parts should be cooked but still slightly transparent. This will take 15 to 20 minutes. When it's done, add the black pepper and turn off the heat.
- Meanwhile, put a pot of salted water on to boil. When the water boils, cook the pasta until it's al dente, nearly but not quite done and still a bit chalky in the middle.
- When the guanciale has cooled a bit, and while the pasta is cooking, add 3/4 cup of the pasta cooking water to the pan, turn the heat to high and reduce by about half.
- When the pasta is ready, use tongs to transfer it to the pan with the sauce. Stir the pasta as it finishes cooking, adding more pasta cooking water if necessary until the pasta is done and the sauce thick and creamy. Add half the cheese and a pinch of pepper, and stir vigorously to incorporate.
- Divide the pasta among four dishes, and dust each with the remaining pecorino.
Nutrition Facts : @context http, Calories 585, UnsaturatedFat 15 grams, Carbohydrate 65 grams, Fat 26 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 9 grams, Sodium 499 milligrams, Sugar 3 grams, TransFat 0 grams
SHORTCUT GUANCIALE
There is an edge of obsessiveness to carbonara - and I gave in to it completely by starting to make my own guanciale, the cured pig cheek central to most Italian versions of the dish. There's no real need to; it's available online, but I was inspired after eating a wonderful meal at Vetri Ristorante in Philadelphia, and buying a cookbook, "Rustic Italian Food," by its owner, Marc Vetri. He made it sound easy - and it is. It's also satisfying. Guanciale is generally cured for a week, then hung to dry for about three weeks, which is how I usually make it. A fireplace is perfect. But Mr. Vetri has a version that cures for only three days, then is baked. If you order raw cheeks, they need to be trimmed. You want to end up with a neat, flat slab, roughly an inch and a half thick. The key is to cut off the glands, down to the first level of meat, and all excess fat. Here is Mr. Vetri's recipe:
Provided by Ian Fisher
Categories project
Time 3h15m
Number Of Ingredients 8
Steps:
- Rinse pork jowl and pat dry. Combine other ingredients in a bowl.
- Rub the curing mix on the jowl, then place jowl in a gallon Ziploc bag with the cure evenly spread on top and bottom. Refrigerate for 3 days.
- Rinse the jowl and dry it. Roast at 275 degrees for 2 1/2 to 3 hours.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 11 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 273 milligrams, Sugar 2 grams
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