The Guanciale is complete and I have been using it in all sorts or ways as a direct substitute for bacon. Guanciale has a taste like no other. It still retains the deep fatty, porky flavors that is unique in every way. Since Guanciale is not smoked but cured it also has a different flavor than bacon and no doubt makes a an incredible substitute. One of the mystique's of Guanciale is that its not available anywhere unless you order it at one of the few specialty places in the US that I could count on less then one hand..... When you make it at home you are able to use it in so many dishes that would call for bacon. This creates a wonderful new dish that tastes all its own.
I encourage you to make, cook, plant and grow as many things as you can. Its so deeply satisfying and rewarding when you create things yourself. I have found that the longer something takes to create, make, grow the more deeply satisfying it is to the soul.
Guanciale Spaghetti Carbonara
1 LB Spaghetti
1 TBS Olive Oil
1 Shallot, finely chopped
2 small Cloves Garlic, chopped
3/4 Cup Parmesan Reggiano
1/4 - 1/3 pound Guanciale or bacon cut into small strips
Large Pinch Course Pepper
2 Tbs Chopped Parsley
Cook pasta from directions, drain and toss with 1 TBS olive oil.
Saute Guanciale or bacon or on med-low heat until crispy, remove and set aside on paper towel
Add Shallots and garlic to bacon oil and saute at medium for 3 minutes
Add Pasta back into pan and stir for 30 seconds
Add eggs, Cheese and bacon and raise heat to medium high and start stirring briskly. The eggs and cheese will start to melt and right as they form a creamy sauce scoop into large heated bowls.
Garnish with a sprinkle of cheese and parsley