18 Delicious Guanciale Recipes for Every Occasion

Dive into the rich, savory world of guanciale with our roundup of 18 Delicious Guanciale Recipes for Every Occasion! Whether you’re whipping up a quick weeknight dinner, celebrating with seasonal favorites, or indulging in some hearty comfort food, there’s a dish here to satisfy every craving. Let’s explore these mouthwatering recipes that’ll make guanciale your new kitchen superstar. Ready to get cooking?

Spaghetti alla Carbonara with Guanciale

There’s something irresistibly comforting about a bowl of Spaghetti alla Carbonara, especially when it’s made with the rich, savory depth of guanciale. This classic Italian dish is simpler than you might think, and utterly delicious.

Ingredients

• 1 pound spaghetti
• 6 ounces guanciale, diced into 1/4-inch pieces
• 3 large eggs
• 1 cup freshly grated Pecorino Romano cheese
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt

Instructions

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
2. While the pasta cooks, heat a large skillet over medium heat. Add the guanciale and cook until crispy and golden, about 5 minutes. Remove from heat and set aside, leaving the fat in the skillet.
3. In a medium bowl, whisk together the eggs, Pecorino Romano, Parmigiano-Reggiano, black pepper, and salt until well combined.
4. Return the skillet with guanciale fat to low heat. Add the drained spaghetti and toss to coat in the fat. Remove from heat.
5. Quickly stir the egg mixture into the pasta, adding reserved pasta water a little at a time until the sauce is creamy and coats the spaghetti. Stir in the guanciale.
6. Serve immediately, garnished with additional grated cheese and black pepper if desired.

The magic of this Carbonara lies in the creamy sauce that’s created by the heat of the pasta cooking the eggs just enough, without scrambling them. It’s a technique that feels like a secret handshake among Italian cooks.

Tip: For the best texture, make sure your pasta is piping hot when you add the egg mixture, and work quickly to prevent the eggs from curdling.

Guanciale and Egg Pizza

Imagine biting into a slice of pizza where the rich, salty guanciale meets the creamy yolk of a perfectly cooked egg. This Guanciale and Egg Pizza is a game-changer for your pizza night.

Ingredients

• 1 lb pizza dough
• 1/2 cup tomato sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 4 oz guanciale, thinly sliced
• 4 large eggs
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. On a floured surface, stretch the pizza dough into a 12-inch circle. Brush the edges with olive oil.
3. Spread the tomato sauce evenly over the dough, leaving a 1-inch border. Sprinkle with mozzarella and Parmesan cheeses.
4. Arrange the guanciale slices on top of the cheese. Crack the eggs onto the pizza, spacing them evenly.
5. Season the entire pizza with salt, black pepper, and red pepper flakes.
6. Transfer the pizza to the preheated stone or sheet and bake for 10-12 minutes, until the crust is golden and the egg whites are set but yolks are still runny.

The magic of this pizza lies in the contrast between the crispy guanciale and the velvety egg yolk that acts as a rich sauce when pierced.

Tip: For an extra crispy crust, preheat your pizza stone for at least 30 minutes before baking.

Roasted Brussels Sprouts with Guanciale

Transform humble Brussels sprouts into a show-stopping side with crispy guanciale, a match made in flavor heaven.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 4 oz guanciale, diced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp balsamic vinegar

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss Brussels sprouts with olive oil, salt, and pepper until evenly coated. Spread them in a single layer on the prepared baking sheet.
3. Roast for 20 minutes, then stir in the diced guanciale. Continue roasting for another 10 minutes until the sprouts are golden and the guanciale is crispy.
4. Drizzle with balsamic vinegar right before serving, tossing gently to combine.

The magic here is in the guanciale’s rich, porky crunch against the sprouts’ caramelized edges—elevating this dish beyond your average veggie side.

Tip: For an extra layer of flavor, sprinkle with grated Parmesan cheese after drizzling with balsamic vinegar.

Guanciale Wrapped Asparagus

Elevate your appetizer game with these Guanciale Wrapped Asparagus spears, where the salty richness of guanciale meets the crisp freshness of asparagus.

Ingredients

• 12 asparagus spears, trimmed
• 12 thin slices of guanciale (about 4 oz)
• 1 tbsp olive oil
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp salt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Drizzle the asparagus spears with 1 tbsp olive oil, then sprinkle with 1/4 tsp salt and 1/2 tsp black pepper, tossing to coat evenly.
3. Wrap each asparagus spear with a slice of guanciale, starting at the base and spiraling up to just below the tip.
4. Arrange the wrapped asparagus on the prepared baking sheet, ensuring they’re not touching.
5. Bake for 15-20 minutes until the guanciale is crispy and the asparagus is tender but still bright green.

The magic of this dish lies in the contrast between the crispy, savory guanciale and the tender, slightly sweet asparagus, making it a standout at any gathering.

Tip: For an extra flavor boost, finish the baked asparagus with a light drizzle of balsamic glaze before serving.

Creamy Guanciale and Mushroom Pasta

Dive into the rich, umami-packed flavors of this Creamy Guanciale and Mushroom Pasta, a dish that effortlessly combines simplicity with decadence.

Ingredients

• 8 oz guanciale, diced
• 12 oz fettuccine pasta
• 2 cups mixed wild mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Pecorino Romano cheese
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• Fresh parsley, chopped for garnish

Instructions

1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the guanciale and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, add butter, mushrooms, and garlic. Cook until the mushrooms are golden and tender, about 5 minutes.
4. Reduce heat to low. Stir in the heavy cream, Pecorino Romano, salt, black pepper, and red pepper flakes. Simmer for 2 minutes until the sauce thickens slightly.
5. Add the cooked pasta and guanciale to the skillet. Toss to coat, adding reserved pasta water as needed to loosen the sauce.
6. Garnish with fresh parsley before serving.

The magic of this dish lies in the crispy guanciale contrasting with the creamy, cheesy sauce, creating a symphony of textures and flavors in every bite.

Tip: For an extra layer of flavor, toast the pasta in the guanciale fat before adding the other ingredients.

Guanciale and Pea Risotto

This Guanciale and Pea Risotto is a creamy, comforting dish that brings a touch of Italian elegance to your weeknight dinner table.

Ingredients

• 1 cup Arborio rice
• 4 oz guanciale, diced
• 1/2 cup frozen peas
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken stock, kept warm
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large pan, heat olive oil over medium heat. Add guanciale and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
2. In the same pan, add onion and garlic, cooking until soft, about 3 minutes. Stir in Arborio rice, coating it with the fat, for 2 minutes.
3. Pour in white wine, stirring until absorbed. Begin adding warm chicken stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
4. After about 18 minutes, when the rice is al dente, stir in peas, cooked guanciale, Parmesan, butter, salt, and pepper. Cook for another 2 minutes until peas are heated through and the risotto is creamy.

The crispy guanciale adds a delightful contrast to the creamy risotto, while the peas bring a sweet pop of color and flavor.

Tip: For an extra layer of flavor, try finishing the risotto with a drizzle of truffle oil before serving.

Fried Guanciale and Polenta Bites

These Fried Guanciale and Polenta Bites are the perfect blend of crispy, savory, and creamy, making them an irresistible appetizer or snack.

Ingredients

• 1 cup polenta
• 4 cups water
• 1 tsp salt
• 1/2 cup grated Parmesan cheese
• 8 oz guanciale, diced
• 2 tbsp olive oil
• 1/4 tsp black pepper
• 1 tbsp fresh rosemary, chopped

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil. Gradually whisk in 1 cup of polenta and 1 tsp salt. Reduce heat to low and cook, stirring frequently, for 25 minutes until thick.
2. Remove from heat and stir in 1/2 cup grated Parmesan cheese. Spread the polenta onto a greased baking sheet to a 1/2-inch thickness. Let cool for 30 minutes, then cut into 1-inch squares.
3. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 8 oz diced guanciale and cook for 5 minutes until crispy. Remove guanciale with a slotted spoon and set aside.
4. In the same skillet, fry the polenta squares in batches for 3 minutes per side until golden and crispy. Drain on paper towels.
5. Sprinkle the fried polenta bites with 1/4 tsp black pepper and 1 tbsp chopped fresh rosemary. Top each bite with a piece of crispy guanciale.

The contrast between the creamy polenta and the crispy guanciale, enhanced by the aromatic rosemary, creates a bite-sized flavor explosion that’s hard to resist.

Tip: For an extra crispy texture, let the polenta squares chill in the refrigerator for an hour before frying.

Guanciale and Ricotta Stuffed Shells

Imagine biting into a tender pasta shell, its crevices generously filled with a smoky guanciale and creamy ricotta mixture—this dish is a cozy hug in every bite.

Ingredients

• 12 oz jumbo pasta shells
• 1 cup ricotta cheese
• 1/2 cup grated Pecorino Romano cheese
• 1 large egg
• 4 oz guanciale, diced
• 2 cloves garlic, minced
• 1/4 tsp black pepper
• 1/4 tsp salt
• 2 cups marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Cook pasta shells according to package instructions until al dente, then drain and set aside.
2. In a skillet over medium heat, warm 1 tbsp olive oil. Add diced guanciale and cook until crispy, about 5 minutes. Add minced garlic and cook for 1 more minute. Remove from heat.
3. In a bowl, mix ricotta, Pecorino Romano, egg, 1/4 tsp black pepper, and 1/4 tsp salt. Fold in the guanciale and garlic mixture.
4. Spread 1 cup marinara sauce at the bottom of a baking dish. Fill each pasta shell with the ricotta mixture and arrange in the dish. Top with remaining marinara and sprinkle with mozzarella.
5. Bake at 375°F for 25 minutes until the cheese is bubbly and golden. Let stand for 5 minutes before serving.

The contrast between the crispy guanciale and the smooth ricotta filling turns these stuffed shells into a textural masterpiece.

Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Braised Lentils with Guanciale

There’s something deeply comforting about a bowl of braised lentils, especially when they’re enriched with the smoky, savory goodness of guanciale. This dish is a hearty, flavor-packed meal that comes together with minimal fuss.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 4 ounces guanciale, diced
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken stock
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

1. Heat olive oil in a large pot over medium heat. Add guanciale and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
2. In the same pot, add onion, carrot, and celery. Cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
3. Add lentils, chicken stock, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer until lentils are tender, about 30 minutes.
4. Stir in the reserved guanciale and cook for an additional 5 minutes to blend the flavors. Remove the bay leaf before serving.

The magic of this dish lies in the way the lentils absorb the rich flavors of the guanciale and aromatics, creating a dish that’s both rustic and refined.

Tip: For an extra layer of flavor, finish the dish with a drizzle of high-quality olive oil and a sprinkle of freshly grated Parmesan cheese.

Guanciale and Onion Jam Crostini

These Guanciale and Onion Jam Crostini are the perfect blend of savory and sweet, making them an irresistible appetizer for any gathering.

Ingredients

• 1/2 lb guanciale, diced
• 2 large yellow onions, thinly sliced
• 2 tbsp olive oil
• 1/4 cup brown sugar
• 1/4 cup balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 baguette, sliced into 1/2-inch pieces
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F. Arrange the baguette slices on a baking sheet and toast for 10 minutes until crisp. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add the guanciale and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, add the onions, brown sugar, balsamic vinegar, salt, and black pepper. Cook over low heat, stirring occasionally, until the onions are caramelized and the jam is thick, about 25 minutes.
4. Stir the cooked guanciale back into the onion jam. Spoon the mixture onto the toasted baguette slices and garnish with fresh parsley.

The combination of crispy guanciale and sweet onion jam creates a depth of flavor that’s both sophisticated and comforting.

Tip: For an extra layer of flavor, drizzle the crostini with a bit of honey before serving.

Guanciale and Kale Salad

This Guanciale and Kale Salad is a delightful twist on the classic, combining crispy, savory guanciale with fresh, nutrient-packed kale for a dish that’s as satisfying as it is healthy.

Ingredients

• 4 cups chopped kale, stems removed
• 4 oz guanciale, diced
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Pecorino Romano cheese
• 1/4 cup toasted pine nuts

Instructions

1. In a large skillet over medium heat, cook the diced guanciale until crispy, about 5 minutes. Remove with a slotted spoon and set aside on paper towels to drain.
2. In a large bowl, whisk together the extra virgin olive oil, lemon juice, salt, and black pepper to create the dressing.
3. Add the chopped kale to the bowl with the dressing. Massage the kale with your hands for 2-3 minutes until it begins to soften and wilt slightly.
4. Toss in the crispy guanciale, grated Pecorino Romano cheese, and toasted pine nuts until everything is well combined.
5. Serve immediately, garnishing with extra cheese if desired. The contrast between the crispy guanciale and the tender kale makes this salad a textural masterpiece.

Tip: For an extra flavor boost, let the salad sit for 10 minutes before serving to allow the kale to absorb the dressing fully.

Guanciale and Potato Hash

Start your morning with a hearty Guanciale and Potato Hash, a dish that combines crispy potatoes with rich, flavorful guanciale for a breakfast that’s sure to impress.

Ingredients

• 1/2 lb guanciale, diced
• 2 large russet potatoes, peeled and diced into 1/2-inch cubes
• 1 medium onion, diced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the diced guanciale and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
2. In the same skillet, add the diced potatoes and onion. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, until the potatoes are golden and tender, about 15 minutes.
3. Return the crispy guanciale to the skillet and stir to combine. Cook for an additional 2 minutes to let the flavors meld.
4. Remove from heat and sprinkle with fresh parsley before serving.

The magic of this hash lies in the guanciale’s fat rendering down to crisp the potatoes to perfection, creating a dish that’s irresistibly crunchy and flavorful.

Tip: For an extra crispy finish, press the hash down with a spatula during the last few minutes of cooking.

Guanciale and Tomato Pasta Sauce

There’s something irresistibly comforting about the rich, savory depth of guanciale paired with the bright acidity of tomatoes in this pasta sauce. It’s a match made in heaven that comes together in under 30 minutes.

Ingredients

• 4 oz guanciale, diced
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1 (28 oz) can crushed tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, chopped
• 12 oz pasta of your choice

Instructions

1. Heat olive oil in a large skillet over medium heat. Add guanciale and cook until crispy, about 5 minutes.
2. Add minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until fragrant.
3. Pour in crushed tomatoes, salt, and black pepper. Simmer uncovered for 15 minutes, stirring occasionally.
4. Meanwhile, cook pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
5. Stir fresh basil into the sauce, then toss with the cooked pasta, adding reserved pasta water as needed to loosen the sauce.

The magic of this sauce lies in the guanciale’s fat rendering into the tomatoes, creating a luxuriously silky texture that coats every strand of pasta.

Tip: For an extra layer of flavor, finish the dish with a sprinkle of grated Pecorino Romano cheese.

Guanciale and Cheese Frittata

Start your morning with a slice of this Guanciale and Cheese Frittata, where crispy guanciale meets melty cheese in a fluffy egg base that’s as satisfying as it is simple to make.

Ingredients

• 6 large eggs
• 1/4 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 ounces guanciale, diced
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F. In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the diced guanciale and cook until crispy, about 5 minutes.
3. Pour the egg mixture over the guanciale in the skillet. Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
4. Cook on the stove for 2 minutes without stirring, then transfer the skillet to the oven. Bake for 15-18 minutes, until the frittata is set and the top is lightly golden.
5. Let the frittata cool for a couple of minutes before slicing. The contrast between the crispy guanciale and the creamy, cheesy eggs makes this frittata a standout dish that’s perfect for brunch or a quick dinner.

Tip: For an extra flavor boost, try adding a sprinkle of fresh thyme or rosemary to the egg mixture before baking.

Guanciale and Apple Stuffed Pork Chops

These Guanciale and Apple Stuffed Pork Chops are a delightful twist on a classic, combining savory and sweet in every bite.

Ingredients

• 4 bone-in pork chops, 1 1/2 inches thick
• 1/2 cup diced guanciale
• 1 medium apple, finely diced
• 1/4 cup breadcrumbs
• 2 tbsp chopped fresh sage
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken stock

Instructions

1. Preheat your oven to 375°F. In a skillet over medium heat, cook the guanciale until crispy, about 5 minutes. Remove and set aside, leaving the fat in the skillet.
2. In the same skillet, add the apple and sage, cooking until the apple softens, about 3 minutes. Stir in the breadcrumbs and crispy guanciale. Remove from heat.
3. Cut a pocket into each pork chop. Stuff each with the guanciale and apple mixture, securing with toothpicks if necessary. Season both sides with salt and pepper.
4. Heat olive oil in the skillet over medium-high heat. Sear the pork chops for 3 minutes per side until golden brown.
5. Transfer the skillet to the oven and bake for 15 minutes, or until the pork reaches an internal temperature of 145°F. Remove from oven, let rest for 5 minutes, then serve with chicken stock drizzled over.

The crispy guanciale and sweet apple create a stuffing that’s irresistibly flavorful, while the pork stays juicy and tender. It’s a dish that feels gourmet but is surprisingly simple to make at home.

Tip: For an extra layer of flavor, deglaze the skillet with a splash of apple cider before adding the chicken stock.

Guanciale and Black Pepper Biscuits

These Guanciale and Black Pepper Biscuits are a savory twist on the classic, offering a crispy exterior with a melt-in-your-mouth center that’s packed with flavor.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup guanciale, finely diced
• 3/4 cup whole milk

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp salt, and 1 tsp freshly ground black pepper.
3. Add 1/2 cup cold, cubed unsalted butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. Stir in 1/2 cup finely diced guanciale until evenly distributed.
5. Gradually add 3/4 cup whole milk, stirring just until the dough comes together.
6. Turn the dough onto a floured surface, knead lightly, and pat into a 1-inch thick circle. Cut out biscuits with a 2-inch cutter and place on the prepared baking sheet.
7. Bake at 400°F for 20-25 minutes, until golden brown.

The combination of smoky guanciale and sharp black pepper creates a biscuit that’s irresistibly savory, perfect for elevating your breakfast or brunch spread.

Tip: For extra flaky layers, fold the dough over itself a few times before cutting out the biscuits.

Guanciale and Rosemary Roasted Chicken

Elevate your roast chicken game with this Guanciale and Rosemary Roasted Chicken, where crispy skin meets aromatic herbs in every bite.

Ingredients

• 1 whole chicken (about 4 lbs)
• 4 oz guanciale, diced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 garlic cloves, minced
• 1 lemon, quartered

Instructions

1. Preheat your oven to 375°F. Pat the chicken dry with paper towels.
2. In a small bowl, mix together the guanciale, rosemary, olive oil, salt, pepper, and garlic.
3. Gently loosen the skin over the chicken breasts and thighs. Spread half of the guanciale mixture under the skin and the rest over the outside of the chicken.
4. Place the lemon quarters inside the chicken cavity. Tie the legs together with kitchen twine.
5. Roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F and the skin is golden and crispy.
6. Let the chicken rest for 10 minutes before carving. Serve with the pan juices drizzled over the top.

The guanciale renders its fat under the skin, creating an irresistibly crispy texture while infusing the meat with a deep, savory flavor that pairs perfectly with the bright rosemary.

Tip: For an extra crispy skin, broil the chicken for the last 2-3 minutes of cooking, watching closely to prevent burning.

Guanciale and Sweet Potato Gnocchi

Imagine biting into pillowy gnocchi with the rich, salty crunch of guanciale and the sweet, earthy notes of sweet potato—this dish is a cozy hug on a plate.

Ingredients

• 1 large sweet potato (about 1 pound), peeled and cubed
• 1 cup all-purpose flour, plus more for dusting
• 1 large egg, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 ounces guanciale, diced
• 2 tablespoons unsalted butter
• 1/4 cup grated Pecorino Romano cheese
• Fresh sage leaves, for garnish

Instructions

1. Preheat your oven to 400°F. Toss the sweet potato cubes with a drizzle of olive oil and roast for 25 minutes until tender. Let cool slightly.
2. Mash the sweet potato in a large bowl. Stir in 1 cup flour, the egg, 1/2 teaspoon salt, and 1/4 teaspoon pepper until a dough forms. Turn onto a floured surface and knead gently, adding more flour if sticky.
3. Divide the dough into 4 pieces. Roll each into a 1-inch-thick rope, then cut into 1-inch pieces. Press each lightly with a fork to create ridges.
4. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float, about 2-3 minutes. Remove with a slotted spoon.
5. Meanwhile, in a large skillet over medium heat, cook the guanciale until crispy, about 5 minutes. Add 2 tablespoons butter and let melt. Toss in the cooked gnocchi and 1/4 cup Pecorino Romano until coated.
6. Serve hot, garnished with fresh sage leaves. The contrast of the crispy guanciale against the soft gnocchi and the sweet potato’s natural sweetness makes every forkful a delight.

Tip: For extra crispy guanciale, start cooking it in a cold skillet to render the fat slowly.

Conclusion

We hope this roundup of 18 delicious guanciale recipes inspires your next culinary adventure! From cozy weeknight dinners to special occasion feasts, there’s something for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!