All strong and intense flavours for this pasta dish with guanciale, black garlic and tomatoes.

Black garlic is nothing else than a basic white garlic fermented two to three months under controlled conditions – and the final result it’s an intense flavour with a sweet aftertaste with hints of liquorice and balsamic vinegar.

Guanciale (typical of Lazio, Marche, Umbria and Toscana) is a thick piece of cured jowl which comes from pig’s cheek. It’s one of the main ingredients used for Carbonara. guanciale-italian-cured-pork-jowl

Can I make Guanciale at home?

Yes you can! The Craft Cook House will lead you to best Italian way to make it. View:

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

  • Pasta of your choice: 380 g
  • Guanciale : 200 g
  • Cherry tomatoes: 100 g
  • Black garlic: 4 cloves
  • Thyme: 1 sprig or a teaspoon of the dried one
  • Parmigiano, grated: to taste
  • Salt: to taste


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

Dice guanciale into cubes or stripes about 1 cm thick.

Heat a non-stick frying pan, place the pieces of guanciale without adding any oil, butter or other fat since the fat from guanciale is enough, it will melt gently as it sizzles. Guanciale should be crispy. Add black garlic cloves to the pan, crush it a bit with a fork and mix it with Guanciale.

Boil pasta in a pot with salted water.
Drain pasta al dente directly from the pot to the pan with a skimmer, save cooking water for later.

Add baked toms into the frying-pan, crush them with a fork, add a bit of grated Parmigiano, a ladle of cooking water, stir pasta over low heat in the pan, add another ladle of hot cooking water if needed, mix until well combined with the sauce.


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