Guanciale & Ewe's Cheese Pappardelle

This is kind of a spin on a Slovak dish I particularly like. It takes about 10 minutes to prepare.

This is a spin on a Slovak dish I particularly like, with hints taken from making Carbonara.The original Slovak dish calls for Bryndza (1), but I couldn't get that here, so I used a crumbly ewe's cheese from the Eastern European shop. I managed to get some guanciale (2) from a local butcher. It's really lovely: it's unsmoked, but cured with some beautiful herbs and spices. It's jowl bacon, so it is on the fattier side, but usually has a nice streak of meat in the middle. It adds a lot of flavour.

This recipe takes about 10 minutes to make.

You'll need:

Crumbly ewe's cheese, according to taste. I used about 50grams or so - about 3 quarter inch slices

Guancale (but use any bacon lardons you want)

Pappardelle pasta (I used fresh)

Crushed black pepper

Prep:

Cut Guanciale to small cubes according to taste and fry crispy in a hot pan (use minimal oil / fat under, only enough to avoid it sticking)

When Guanciale is nice and crispy, remove them onto a paper towel, keep the rendered fat in the pan

Boil salted water and start cooking the pappardelle (about 3 mins for fresh, about 8 mins for dry)

Reduce the heat and crumble the ewe's cheese into the pan, let it melt, add crushed / freshly ground black pepper

As the pasta is cooked, strain it and transfer it to the pan with the melted ewe's cheese

Coat the pappardelle in the ewe's cheese

When evenly coated, plate it up, sprinkling the guanciale on top

Enjoy!

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(1) Bryndza

(2) Guanciale

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Posted in: s/Lunch_Pad

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May 04 · 2 weeks ago