Tagliolini with lemon, pepper and guanciale
- Published: 25 Sep 17
- Updated: 10 Sep 24
“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.
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Serves 6 -
Hands-on time 35 min
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Recipe from August 2017 Issue
Nutrition
Nutrition: per serving
- Calories
- 579kcals
- Fat
- 27.5g (9g saturated)
- Protein
- 19.3g
- Carbohydrates
- 61g (2.2g sugars)
- Fibre
- 4.9g
- Salt
- 1.5g
delicious. tips
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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