Tagliolini with lemon, pepper and guanciale
- August 2017
- Serves 6
- Hands-on time 35 min
“Everything tastes better with butter – and lemon, dare I say. In this recipe, guanciale is cooked ceremoniously on its own in a pan to make it crisp. When it meets the velvety lemon-based sauce and is spiced up with fragrant toasted black pepper, it’s a match made in heaven…” – Eleonora Galasso.
- 27.5g (9g saturated)
- 61g (2.2g sugars)
Guanciale is an Italian cured pork meat made from the pig’s jowl or cheek. If you can’t find it, use pancetta or bacon lardons instead.
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