You may recall that that last year we posted a version of Pasta all’Amatriciana, the celebrated Italian pasta dish that every Southerner should love. It’s basically pasta with tomato sauce and bacon, and given our long love affair with pork, it’s a natural fit for the Southern palate.
Since that post, though, amatriciana has gotten a little more press, including this spread in the New York Times in January. The Times article focused on the necessity of including guanciale, which is cured meat from the cheek of the pig. That’s right–we’re talking hog jowls.*
I knew that I shared a deep, primal kinship with the Italian people, and now I know why. Our shared love of pork fat creates a bond that transcends time and space. It saddens me to think that my grandmother never had the chance to try guanciale. Every New Year’s day she made us hog jowls, black-eyed peas, and greens to ensure that we would be fat, happy, and rich, and I am sure a little guanciale would have helped her cause.
Luckily, time and space have converged to bring guanciale into our home, through Rainbow Meadow Farms. We visited their stand at the Raleigh Farmer’s Market and decided to take some guanciale with us.
Here’s a small portion of the fatty glory that now sits in our fridge.
The portion here represents what we used in the amatriciana I made on Sunday. According to the Times guanciale means “pillow,” and it’s easy to see why. Wouldn’t this make a nice, soft, satiny, porky object to nestle against your own cheek?
As for the recipe itself, I followed the one from the New York Times–actually obeying it for once. Maybe this is because that with the exception of the guanciale it was pretty much the same as my own.
Here’s the link to the Times’ recipe. I suggest only one modification: Cut the guanciale into thin strips–the 1″ strips suggested here were too thick.
*I am well aware that hog jowls and guanciale are not the same thing. I just like to think they’re close enough.