Ingredients. 1 pound bucatini (a thick, dry spaghetti can be substituted) ½ pound of guanciale sliced into long, thin strips (make matchsticks) 1 medium red onion, halved and sliced ¼-inch thick ...

Cotto salami, turkey guanciale mortadella, Braunschweiger, shoyu cured bacon and more line the case of Bearwolf Catering and PNW Deli. The new cold cut sandwich shop and catering company is the ...

I knew that guanciale, or "face bacon," was a fine option for a rank amateur in the world of cured meats, because in Michael Ruhlman and Brian Polcyn's updated book "Charcuterie" (W.W. Norton ...

In a large nonstick skillet, cook the guanciale over moderately low heat, stirring, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper towel–lined plate.

Preparation. Step 1. Bring a large pot of lightly salted water to a boil. Step 2. Meanwhile, toast peppercorns in a medium Dutch oven over medium heat, swirling often, until heated through and ...

2 tablespoons extra-virgin olive oil. 1/2 pound guanciale or pancetta, finely diced. 1 small onion, finely chopped. 2 garlic cloves, minced. Pinch of crushed red pepper ...

Return all but 2 Tbsp. guanciale to skillet and add tomatoes, red pepper flakes, and rosemary powder. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened, 5 ...

The diner: Adolph Lopez, a self-described "foodie kind of person who works as a probation officer," is our first reader-submitted Morning Dish. Lopez, a parole and probation officer for the state ...