Spaghetti with Guanciale and Sun-Dried Tomatoes

I always easily make pasta based on whatever is in the fridge. This time, the guanciale and sun-dried tomatoes, hanging out a while already in the fridge for a while, were my target items to be used. But since I have never used guanciale before to cook with, I wasn’t sure what flavor it was. After drying, I tried it and it wasn’t terribly strong, so I googled random recipes online and decided to make the recipe below.

I had ate Pines cook pasta, chopped onion, chop garlic, mince carrots, dice some half a chicken breast, and slice about 15 pieces of the sun-dried tomatoes. (it was a weekday and I was making this as my packed lunch for the next day, so i had ate Pines do the dirty work). As soon as I got home, I pulled out the guanciale and decided that about 1/3 cup of it would do for about 2 cups of pasta. This was chopped in small pieces.

In a bit of olive oil (from the sun dried tomatoes, the pork was cooked, not to a crunh (which was what should have been done apparently). Add the chicken to cook the protein as well. Toss in the garlic and onion, cook until translucent. Add in the carrots and sliced sun-dried tomatoes. I added a bit of water at this stage because it looked terribly dry. I tossed in the past shortly, along with some salt, chili flakes, and cheese.

I was surprised to find the guanciale too porky for my taste. It was very strong tasting, unlike the salami which was fine with me. Well, this is my first time to use guanciale in a dish and I am not sure if this is what people love in using this product. But it was good anyway, as always. šŸ™‚

Guanciale on the cutting board
Guanciale on the cutting board

Spaghetti with Guanciale and Sun-dried Tomatoes Recipe

a few tablespoons of olive oil
1/3 cup sliced guanciale
1/2 chicken breast, diced
1 red onion, diced
4 cloves garlic, smashed and chopped
1/2 cup minced carrots
1/2 cup sun dried tomatoes, sliced
2 cups pasta (I did measure for serving size portion)
preferred cheese, grated or crumbled
chili flakes

Render the fat from the guanciale, in a bit of olive oil and medium hot pan. Once rendered, add in the chicken. Followed by the vegetables. Add in a bit of water or pasta boiling water and let this simmer a bit for the vegetables to soften. Then dump in the pasta and toss. Season with salt, chili flakes, pepper too, and cheese. Add more items like olives, peppers, mushrooms, and whatever your heart desires. šŸ™‚


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