Sep 175 min read

No Doubt: Patience is a Virtue: Guanciale, Garlic & Caper Pasta

Gwan-what?

No. Not Gwen Stefani.

You heard me. Guanciale…

Gwan-CHA-lay.

Please don’t make me call it by its English name. I may lose you right here; right now, if I tell you.

Promise not to leave?

Pig’s cheek (or jowl).

Guanciale is a cured Italian pork product that comes from a pig's cheek or jowl. The name comes from the Italian word guancia, which means "cheek".

Most compare it to bacon. Or pancetta.

Yet, it’s not.

Guanciale is similar to both, but it is absolutely unique. It has a rich, fatty, and unctuous flavor. The slow curing process creates a firm texture and a deep, complex taste.

You're just going to have to trust me on this and try it for yourself.

It’s really lovely, underneath it all.

(See what I did there?)

Cooking Class with Carol

Guanciale is a traditional Italian cured meat made from pork jowl or cheeks. Its name comes from the Italian word guancia, meaning “cheek.” It has a rich, fatty texture and a distinctively savory flavor that has made it a key ingredient in Italian cuisine for centuries, particularly in the regions of Central Italy, like Lazio and Umbria.

Historical Origins:

The practice of curing meat dates back to ancient times, and it is believed that even the Romans made early versions of guanciale. The process of curing was essential for preserving meat before refrigeration, especially in rural areas where it was vital to store food for long periods.

Guanciale is particularly important in the central regions of Italy, where it is often favored over pancetta (made from pork belly) for its deeper, more intense flavor. Lazio, in particular, has a long history of using guanciale in its iconic dishes.

The pork jowl is typically cured with salt, black pepper, and sometimes herbs like rosemary or thyme, and then hung to air-dry for several weeks. The curing process imbues the meat with complex flavors that develop over time. The high fat content in guanciale melts down (called rendering ) beautifully when cooked, adding richness to dishes.

Modern Usage:

While guanciale was traditionally a rural staple, used by farmers and shepherds who cured their own meats, it has become a gourmet ingredient in modern Italian cooking. Many chefs around the world now recognize guanciale as indispensable for authentic Italian recipes.

Guanciale continues to be prized for its distinctive flavor and texture, standing as a symbol of Italy’s culinary history and artisanal food traditions.

Key Dishes in Italian Cuisine:

Pasta alla Carbonara:

One of the most famous Italian dishes, Carbonara, relies on guanciale for its signature flavor. The guanciale is rendered to a crisp, and its fat forms the base for the creamy sauce made from eggs and pecorino cheese. Unlike versions that use bacon or pancetta, traditional Carbonara from Lazio demands guanciale.
Pasta all’Amatriciana:

Another classic Roman dish, Pasta all’Amatriciana, hails from the town of Amatrice and combines guanciale with tomatoes, pecorino cheese, and red pepper flakes. Guanciale is the key ingredient that lends the dish its savory depth.
Gricia:

Often considered the “ancestor” of Carbonara and Amatriciana, Pasta alla Gricia is a simpler dish made with guanciale, pecorino, and black pepper, without the addition of tomatoes or eggs. It is a celebration of the cured meat’s natural flavor.

There isn’t a well-documented, long-standing historical connection between guanciale and capers with lemon as a traditional combination in Italian cuisine. However, each of these ingredients has deep roots in Italian culinary traditions, and their pairing is more a reflection of modern Italian or Mediterranean-inspired cooking, which often emphasizes the balance of rich, salty, and bright flavors.

Guanciale in Traditional Italian Cuisine:

As noted, guanciale is primarily associated with iconic dishes from Lazio, such as Carbonara, Amatriciana, and Gricia. These recipes rely on the meat’s fatty richness to create hearty, flavorful sauces. Traditional Italian cuisine typically pairs guanciale with robust ingredients like pecorino cheese, black pepper, and tomatoes rather than the briny or citrusy elements found in capers and lemon.

Capers and Lemon in Italian Cooking:

Capers and lemon, on the other hand, are staples of Mediterranean and Southern Italian cooking. Capers, particularly common in Sicily and along coastal regions, provide a salty, tangy bite, often used in seafood dishes, sauces like puttanesca, or as a garnish in dishes like vitello tonnato. Lemon is a key ingredient in many Italian and Mediterranean recipes, adding brightness and acidity to both seafood and meat dishes, as well as pasta and salads.

Modern Fusion of Flavors:

The combination of guanciale with capers and lemon likely comes from modern interpretations of Italian cuisine, where chefs or home cooks experiment by blending traditional flavors with newer or lighter elements. In contemporary Italian cooking, there is a trend toward creating dishes that balance rich, fatty flavors (like those from guanciale) with lighter, zesty notes (like lemon and capers).

This is especially common in dishes aimed at highlighting local, high-quality ingredients in simple yet inventive ways. The saltiness of capers and the brightness of lemon cut through the richness of guanciale, providing a harmonious contrast that appeals to modern palates, even if it’s not part of Italy's historical culinary canon.

Things to Consider

Rendering the fat from the guanciale takes some patience. This process can not be rushed.

If done correctly, it will yield some of the most tasty, crispy and flavorful results you’ll ever eat.

In a cold skillet, bring sliced or diced Guanciale up to temperature and slowly cook, rendering the fat from the meat, leaving a crispy, flavorful nugget or strip of umami that is out of this world.

This is a slow process, so take your time. If you render the fat too quickly, it could burn. And the meat is too chewy and greasy.

Recipe

Spaghetti with Guanciale, Capers, Garlic, and Lemon

Ingredients:

1 pound spaghetti
1/4 pound (4 oz) guanciale (cut into small cubes or strips
2 tablespoons capers (drained)
3 cloves garlic (thinly sliced)
Zest and juice of 1 lemon
2 tablespoons extra virgin olive oil
Salt and black pepper (to taste)
Fresh parsley (chopped, optional)
Grated Romano cheese (optional)

Instructions:

Prepare the guanciale:

In a large skillet, heat the olive oil over medium heat. Add the guanciale and cook until it turns crispy and golden brown, about 5-7 minutes. Remove the guanciale with a slotted spoon and set aside, leaving the rendered fat in the pan.

Sauté garlic and capers:

In the same skillet, lower the heat and add the sliced garlic and capers. Cook for about 1-2 minutes until the garlic is fragrant but not browned.

Cook the spaghetti:

Bring a large pot of salted water to a boil and cook the spaghetti one minute less then thr package instructions. Reserve about 1 cup of pasta water before draining.

Combine spaghetti and sauce:

Add the drained spaghetti to the skillet, tossing it in the garlic and caper mixture. Pour in the reserved pasta water a little at a time to help create a silky sauce.

Add lemon and guanciale: