Tagliolini with lemon, pepper and guanciale

“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.

  • Serves 6
  • Hands-on time 35 min

Nutrition

Calories
579kcals
Fat
27.5g (9g saturated)
Protein
19.3g
Carbohydrates
61g (2.2g sugars)
Fibre
4.9g
Salt
1.5g

delicious. tips

  1. 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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine