mezzomediGuanciale
Aged pork jowl, very fatty and umami, essential for carbonara.
Salted and dried pork meat, produced from the jowl or cheek of the pig. Rich and slightly peppery taste, melting texture. A staple of Roman cuisine, guanciale brings a characteristic creaminess and umami flavor to pasta and other Mediterranean preparations.
Best pairings
Pasta Classic86%Guanciale and pasta, for carbonara and amatriciana.
Pecorino Classic85%Guanciale and pecorino, for carbonara and gricia.
Egg Classic84%Guanciale and egg, the Roman carbonara.
Black pepper Classic82%Pepper and guanciale in carbonara.
Garlic Classic82%Guanciale's pungent notes enhanced by garlic; a base for many rustic Italian dishes.
Parmesan Classic81%Intense pork jowl fat creates the authentic flavor of Rome with Parmesan.
Tomato Classic80%Guanciale and tomato in Amatriciana.
Red wine Classic78%Red wine's tannins and structure complement the meaty richness of guanciale in Roman cuisine.
Onion Classic76%Onion and guanciale in amatriciana.
Rosemary Classic76%Classic Mediterranean herb: roasted rosemary enriches guanciale flavors in risotto or roasts.
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In the kitchen
Signature dishes
Substitutes
FAQ
What goes with guanciale?
Guanciale pairs especially well with pasta, pecorino, egg, black pepper and garlic. Guanciale and pasta, for carbonara and amatriciana.
What can I substitute for guanciale?
If you don't have it, try: pancetta, prosciutto, coppa, mortadella.