Linguine Verdi al Guanciale | James Beard Foundation
Guanciale, the cured fat from a hog’s jowl, can be purchased at specialty Italian food stores, but can otherwise be hard to find. Feel free to substitute pancetta, which is more readily available....
Ingredients
- 8 to 10 medium leeks
- 1/2 pound sliced guanciale (or pancetta), cut into 1/2-inch pieces
- 2 tablespoons unsalted butter
- Freshly ground pepper
- Pinch of nutmeg
- 1/2 cup heavy cream
- 3/4 to 1 cup grated Parmesan cheese, divided
- Kosher salt
- 1 pound store-bought green (spinach) linguine or other pasta
- 1/4 cup chopped Italian parsley
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