Easiness of use, quick results and total deliciousness are the fundamentals of Tuscan country cooking. It is true for farmers that spend their days working the fields and need simple and nourishing meals, but it obviously applies also to more “modern families” that are always on the go and have not much time to spend in the kitchen.
Guanciale, the cured pork cheek, is in absolute one of my favorite ingredients. It never fails to deliver unforgettable flavors, it is extremely easy to use and overall is a true life saver in the kitchen when prep time is limited. In this recipe, which I somewhat consider and evolution of the Pasta alla Gricia, the saltiness of the cured meat is well balanced by the kale and the pine nuts, the sprinkle of Pecorino cheese completes the dish with a wonderful and earthy saltiness.
As you can notice, there is no mention in the ingredient list for additional salt and pepper seasoning. Traditional Guanciale is extremely flavored and in general no additional spices are necessary to achieve incredible results and very deep flavors. Try this one out, and start keeping a piece of guanciale in your refrigerator, it will change the way you cook and allow you to experiment many combinations of flavors for your pastas and soups.