I am getting ready to overhaul my big Salumi drying chamber. So I have been going through the remaining pieces still in the chamber and either transferring them to my old chamber for the time being, or processing/vac sealing to store in the fridge. Still had 1 pork cheek hanging....Hmmm...time for some pasta!
Guanciale from the chamber...
I cleaned the surface of mold then cut a 3-350gram chunk off, removed the rind then julienne sliced...
In a 14" pan with a splash of olive oil on low heat to render fat/crisp the cheek bacon...
Simmered for 15 minutes, then deglazed with 1/4 cup white wine. Removed the bacon and set aside.
Add the crushed tomatoes to the deglazed pan. Simmer on low 20-25 minutes...
Meanwhile, heat the pasta water. when the timer is at 10 minutes, drop in the bucatini pasta..
With 4 minutes left on the timer, add the cheek bacon back to the pan. stir in. then add calabrian pepper, freshly ground black pepper...
and Pecorino Romano cheese...
Stir in on low heat to incorporate the cheese...
Drain pasta, stir sauce into pasta and lets EAT! With more grated Pecorino Romano on top (not optional! LOL!)
Guanciale from the chamber...
I cleaned the surface of mold then cut a 3-350gram chunk off, removed the rind then julienne sliced...
In a 14" pan with a splash of olive oil on low heat to render fat/crisp the cheek bacon...
Simmered for 15 minutes, then deglazed with 1/4 cup white wine. Removed the bacon and set aside.
Add the crushed tomatoes to the deglazed pan. Simmer on low 20-25 minutes...
Meanwhile, heat the pasta water. when the timer is at 10 minutes, drop in the bucatini pasta..
With 4 minutes left on the timer, add the cheek bacon back to the pan. stir in. then add calabrian pepper, freshly ground black pepper...
and Pecorino Romano cheese...
Stir in on low heat to incorporate the cheese...
Drain pasta, stir sauce into pasta and lets EAT! With more grated Pecorino Romano on top (not optional! LOL!)
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