History tells us that Grisciano shepherds would cook this dish as they traveled from the mountains of Central Italy to Rome, to sell their cheese and pigs.
With the cured pig jowl known as Guanciale hanging from their belts, they’d stop to feed themselves by slicing off bits of the guanciale and making this powerful traditional recipe. This recipe is the mother of another two staple dishes in central Italy regional food culture, the Amatriciana and the Carbonara sauce.
I took liberty of adding Sage to this recipe, since I think that surely a sheer camping by a river would forage for some wild herbs to cook with it (at least, I would)!
If guanciale is hard to source, you can replace with regular pancetta. Flavor will be a bit milder but recipe will always deliver!