Carbonara Guanciale Pork cheek

HK$80

Estimated price per pc

Guanciale is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, the Italian word for 'cheek'. This pork cheek is cured and generously seasoned with amongst other spices, lots of black pepper. Guanciale looks a little like bacon, the consistency and taste however is much, much more delicate.

Pork cheek is rubbed with salt and spices (typically ground black or red pepper, thyme or fennel, and sometimes garlic) and cured for three weeks or until it loses approximately 30% of its original weight. Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate. Upon cooking, the fat typically melts away, giving great depth of flavour to the dishes and sauces it is used in.

Guanciale may be cut and eaten directly in small portions, but is often used as an ingredient in pasta dishes such as spaghetti alla carbonara and sauces like sugo all'amatriciana.

Rigatoni alla Carbonara recipe (for 3pax):

- 270g Rigatoni Kamut Monograno Felicetti
- 2 egg Yolk
- 1 whole egg
- 100g Guanciale Pork cheak
- 80g Pecorino Romano DOP
- Black ground Pepper
- Salt

Bring a pot of water to a boil and as soon as it boils add salt and Rigatoni pasta.In a pan, brown the Guanciale cut into strips, keeping the heat low. Don't add oil but let it soften in its fat. Turn off and keep warm. Separately, shell the eggs in a bowl using 2 yolks and 1 whole egg. Beat lightly and add the grated Pecorino Romano and ground pepper. As soon as the Rigatoni pasta is al dente, drain it with a slotted spoon and pour it into the pan with the Guanciale. Add the cream of eggs and Pecorino Romano cheese while mixing. To give the creaminess, add a few spoonfuls of the pasta cooking water. Do these steps quickly to prevent it from drying out too much. Mix and serve the Rigatoni alla Carbonara.

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