I decided to keep it both tradional and yet mix it up a little at the same time. While we have often made our own homemade bacon, I have always used the pork Jowl as part of our head cheese, so this was the first time I have ever made Guanciale
So I did a little reading up on the net in regards to how this wonderful cured meat is used, and the thing that I found most interesting is that they often don’t use a tomato base sauce to their pasta dishes when this meat is used. Ok, I can work that..
Creamy Guanciale Pasta Recipe
- One Cured Guanciale Diced
- One Diced Onion
- One Diced Garlic
- One Stock of Celery-Finely Diced
- 1 cup of homemade Sheep Milk Ricotta
- Salt, Fresh Cracked Black Pepper, Dried Crumbled Stinging Nettles.
- Fresh Cooked Spaghetti
I am lucky enough that my sheep are lambing out, and I am milking daily now, so it just seemed perfect to make some fresh Ricotta soft cheese to go in this recipe.