![]() I usually purchase it from an Italian grocery store (in Los Angeles, I’ve bought this from Bay Cities, Eataly, or A Cut Above). Guanciale is an Italian cured meat that is made from pork jowl or cheeks. You can use either fresh or dried pasta my only recommendation is to use the highest quality stuff you can find! I like bronze-cut pasta because the surface of the pasta allows for more sauce to cling to it. I personally used spaghetti in this dish but you can sub with any long pasta (for ex: fettuccine, linguine, bucatini, tagliatelle). Use whole peppercorns and grinding them so they are FRESH! This makes a world of different in flavor.Dry toast your peppercorns before grinding – this really enriches the aroma and brings out an extra layer of smokiness and spiciness that will enhance your dish.I like to keep a couple wedges of high quality cheese at home and my favorite place to buy them from is Costco! The quality and price is unbeatable. You can also taste the grainy texture from the additives. If at all possible, I would highly recommend not using pre-grated cheese! Pre-grated cheese contain preservatives to keep the cheese shreds from clumping and I find they don’t melt together as well. ![]() ![]() (I can’t give you an exact measurement for a recipe using ONLY Pecorino or ONLY Parmesan, as I haven’t tested it myself.) Pecorino is made from sheep’s milk and is saltier than Parmesan, so if you end up subbing one for the other, make sure to adjust the salt accordingly. While these two cheeses ARE similar, I strongly recommend you use BOTH (and not sub one for the other). ![]()
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