This basic recipe is used in my Handmade Pasta 201 class at The Culinarium Cupboard Cooking School. We use guanciale as it is a wonderful yet little known ingredient outside of Italy. You can substitute pancette if desired, but make sure to add 1 Tbsp of fresh ground black pepper if you do. Continue reading “Recipe: Garganelli al Gaunciale”
This basic fresh tomato sauce is best in the summer when tomatoes are in season, but using my technique for semidry tomatoes it is also delicious to use winter greenhouse tomatoes. Add greens such as spinach or swiss chard if desired and feel free to play with the fresh herb s, chive or oregano would work well too.
This recipe is great anytime of year, we feature it in my Handmade Pasta 101 class at The Culinarium Cupboard Cooking School.