Primi Piatti: Pasta, Rice, Soups

Spaghetti with Baked Tomatoes, Black Garlic and Guanciale

All strong and intense flavours: tomatoes, black garlic and guanciale come together in this dish for an explosion of taste.

Using the right ingredients is fundamental to achieve success in this recipe: just swapping black garlic for normal garlic will give this pasta sauce a completely different taste. Black garlic is nothing else than normal, white garlic aged and fermented for two to three months under controlled conditions – but how intense it’s the change that the garlic undergoes in terms of flavour! Black garlic has a sweet taste with hints of liquorice and balsamic vinegar, and its flesh is so sticky and soft that it easily breaks down in the oil when fried up in a pan. If you’d like to know more, head over to our article: What is Black Garlic and Where Can You Buy It?

What is Guanciale?

Guanciale (typical of Lazio, Marche, Umbria and Toscana) is a thick piece of cured jowl bacon and because it comes from the pig’s cheek it’s rich in tender and tasty fat. It’s one of the main ingredients used for Carbonara.

Serves: 4 | Preparation time: 15 mins | Cooking time: 40 mins

  • Spaghetti: 380 g
  • Guanciale : 150 g
  • Cherry tomatoes: 100 g
  • Black garlic: 4 cloves
  • Thyme: 1 sprig or a teaspoon of the dried one
  • Extra Virgin Olive Oil (EVOO): 2 tbsp
  • Parmigiano, grated: to taste
  • Salt: to taste


Place cherry tomatoes on an oven tray lined with baking paper, then sprinkle them with a pinch of salt, thyme and a tbsp of EVOO. Bake to 200°C for about 20 mins.

Dice the guanciale into small cubes or stripes. Heat up 2 tablespoons of EVOO in a frying-pan and stir fry the black garlic cloves. As black garlic is softer than normal garlic, the cloves will slowly dissolve in the olive oil. Once the garlic and the oil are combined in a slightly creamier sauce, add guanciale and brown it on low to medium heat until crispy.

Remove tomatoes from the oven, add them to the frying-pan, crush some of them with a fork and stir.

Boil spaghetti in a pot of salted water.

Tip: drain spaghetti al dente for a better taste-experience: make sure to drain them 1 to 2 minutes before the cooking time suggested on their packaging.

Pour spaghetti to the pan and stir-fry them over low heat until they’re thoroughly combined with the sauce.

Serve warm with a sprinkle of grated Parmigiano.

Tip: If you’re looking for some Black Garlic, you can find it on-line

1 Star2 Stars3 Stars4 Stars5 Stars (12 votes, average: 5.00 out of 5)


  1. I will definitely give this a try. Doubt that I will be able to obtain black garlic so will just have to be satisfied with regular white garlic. I am sure it will be wonderful all the same. ll other ingredients are easily found here in my community. I know it will be a success.

    Thank you my dear.

    1. Dear Anna,
      you can easily find black garlic on -line
      White garlic it is certainly good in this recipe, but I would encourage you to try the black one, really a different touch.

      A presto!

  2. I never had black garlic before. This is so good! Pancetta is more readily available where I’m at so we went with that.

  3. Delicious! I love the black garlic in this recipe…it really adds a different flavor! We loved it.

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