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Cook
40m
Ingredients
Method
Turn cooking mode on
Step 1
Add 130g diced guanciale to a large non-stick frying pan and set over a medium heat. Dry fry for 4-5 minutes, agitating the pan every now and then, until the fat has rendered out and it is crispy all over. Remove from the pan using a slotted spoon (leaving the fat behind) and place into a bowl. Set aside.
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For
2
M
I
130
g
Guanciale or pancetta, diced
1
tbsp
Olive oil
1
Onion, finely diced
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Cook along with all of our recipes
Save your favourites and build your own collections
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Make it vegetarian: you can easily make this vegetarian by skipping out the guanciale and using a vegetarian-friendly Parmesan-style hard cheese.
Tomatoes: you want to use the best quality tinned tomatoes you can find. I really rate mutti.
Variations: You can add some chopped chilli in with the onions, or snip in some anchovies. A little handful of baby capers is also very nice. Add more garlic, or less depending on your taste. Add a squeeze of tomato puree. Add some black olives in at the end. Use a sprinkling of dried oregano when you sweat the onions. Sprinkle with dried chilli at the end.
Serving suggestions: this is a delicious, comforting meal all on its own. However, it is also lovely with garlic bread to mop up all the wonderful sauce and/or a fresh salad on the side.
What to do with leftovers: Transfer to an airtight container and place in the fridge for 3 days. To reheat, use a large saucepan or deep-sided frying pan and gently heat through over a low-medium heat until piping hot. Or place in the microwave until piping hot.
Only visible to you
Made it?
Autumn,
Comfort Food,
No energy to cook,
Pasta,
Spring,
Summer,
Winter,
15 Minute Meals,
Under 30 Minutes
Cancel
Cook
40m
Ingredients
Method
Turn cooking mode on
Step 1
Add 130g diced guanciale to a large non-stick frying pan and set over a medium heat. Dry fry for 4-5 minutes, agitating the pan every now and then, until the fat has rendered out and it is crispy all over. Remove from the pan using a slotted spoon (leaving the fat behind) and place into a bowl. Set aside.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
130
g
Guanciale or pancetta, diced
1
tbsp
Olive oil
1
Onion, finely diced
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Make it vegetarian: you can easily make this vegetarian by skipping out the guanciale and using a vegetarian-friendly Parmesan-style hard cheese.
Tomatoes: you want to use the best quality tinned tomatoes you can find. I really rate mutti.
Variations: You can add some chopped chilli in with the onions, or snip in some anchovies. A little handful of baby capers is also very nice. Add more garlic, or less depending on your taste. Add a squeeze of tomato puree. Add some black olives in at the end. Use a sprinkling of dried oregano when you sweat the onions. Sprinkle with dried chilli at the end.
Serving suggestions: this is a delicious, comforting meal all on its own. However, it is also lovely with garlic bread to mop up all the wonderful sauce and/or a fresh salad on the side.
What to do with leftovers: Transfer to an airtight container and place in the fridge for 3 days. To reheat, use a large saucepan or deep-sided frying pan and gently heat through over a low-medium heat until piping hot. Or place in the microwave until piping hot.
Only visible to you
Made it?
Autumn,
Comfort Food,
No energy to cook,
Pasta,
Spring,
Summer,
Winter,
15 Minute Meals,
Under 30 Minutes
Cancel
