Christmas is the time to pamper yourself and celebrate life, and what better way to add an Italian twist to your Christmas menu? Guanciale, a rich and flavorful Italian delicacy, can transform simple dishes into unforgettable experiences.
Whether you're hosting a cozy Christmas lunch or a festive dinner, these three recipes—with guanciale as the main ingredient—will be easy to make and sure to be a hit. From a luxurious pasta alla gricia to a creamy pumpkin soup and an impressive pork roulade, these dishes bring the essence of Italian cuisine to your holiday table. Let's get cooking!
Pasta alla Gricia with truffle
A Roman classic lifted with a touch of elegance thanks to optional truffle oil—perfect for a festive occasion.
Ingredients (for 4 people):
- 350 g pasta (rigatoni or tonnarelli)
- 150 g guanciale, cut into strips
- 80 g Pecorino Romano
- Freshly ground black pepper
- Truffle oil (optional)
Preparation:
- Boil the pasta in salted water.
- Fry the guanciale in a pan over medium heat until crispy.
- Drain the pasta while it is still al dente and add it to the pan with the guanciale. Add the Pecorino Romano along with a little of the pasta water to create a creamy sauce.
- Finish with black pepper and optionally a drop of truffle oil for an aromatic finish.
Creamy pumpkin soup with guanciale chips
A warm and inviting appetizer, easy to make and perfect for the cold Christmas days.
Ingredients (for 4 people):
- 600 g pumpkin, diced
- 1 medium potato, peeled and chopped
- 1 onion, chopped
- Vegetable broth, as needed
- 100 g guanciale, cut into thin slices
- Extra virgin olive oil
- Salt and pepper, to taste
Preparation:
- Sauté the onion in olive oil in a pan. Add the pumpkin and potato, cover with vegetable stock and simmer until the vegetables are tender.
- Blend the soup with a stick blender until smooth.
- Meanwhile, fry the guanciale in a non-stick pan until crispy.
- Serve the soup in bowls with guanciale chips and a drizzle of olive oil as a garnish.
Pork roulade with guanciale and herbs
A juicy and versatile main course, perfect for Christmas lunch.
Ingredients (for 4-6 people):
- 1 boneless pork loin, cut into a flat fillet (approx. 800 g)
- 150 g guanciale, cut into slices
- 50 g Parmigiano Reggiano 30 mesi , grated
- 1 clove garlic, chopped
- Fresh rosemary and sage
- Salt, pepper and extra virgin olive oil
Preparation:
- Lay the pork loin flat and fill it with guanciale slices, grated Parmigiano Reggiano (30 mesi recommended), minced garlic and herbs. Season with salt and pepper.
- Roll the pork loin tightly and tie it with meat string to keep the shape.
- Brown the roulade in a hot pan with olive oil, and then bake it in the oven at 180°C for 40-50 minutes, while constantly basting it with the juice.
- Let it rest for a few minutes before slicing and serving with oven-baked potatoes or seasonal vegetables.
Give your Christmas dinner an Italian twist with these easy recipes with guanciale and Parmigiano Reggiano!
Buon appetito!
