in Italy

Orecchiette with Guanciale

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Ingredients for 4 servings:

  • 500g orecchiette
  • 150 g guanciale (Italian bacon)
  • some fat for frying
  • 400 g tomatoes, chopped
  • 1 large onion(s), finely sliced
  • n. B. Asparagus tips, possibly
  • 1 tbsp butter
  • salt and pepper
  • Parmesan, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

small ears with air-dried pork cheeks

Fry the guanciale in a little fat until translucent. Add the onion and cook until golden brown. Add the tomatoes, simmer uncovered for about 15 minutes, and season to taste. Optionally, add the asparagus tips. Meanwhile, cook the orecchiette for 6-8 minutes. Drain and add to the sauce. Thoroughly mix the sauce and orecchiette with 1 tablespoon of butter and serve while still warm. Sprinkle generously with Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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