This recipe is inspired by the wild leek season here in Ontario which takes place in early May, but you can use any seasonal greens such as arugula, spinach, Swiss chard, beet greens or dandelion greens.
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”