Creamy White Wine Guanciale, Mushroom & Onion Pasta

Creamy White Wine Guanciale, Mushroom & Onion Pasta
Prep Time: 15 mins Cook Time: 30 mins Servings: 2

This creamy white wine guanciale pasta is a comfort driven dish that leans Italian without being strict. It is rich, savoury, and balanced, with rendered guanciale fat doing most of the heavy lifting.

Soft onion and mushrooms build depth, white wine adds lift, and cream brings everything together without feeling heavy. Finished off heat with cheese and black pepper, the sauce stays glossy and clings to the pasta properly.

It works just as well with gluten free pasta as it does with standard pasta, making it an easy option for mixed tables.

This recipe is built around simple technique rather than speed. Let the pan do the work and you’ll be rewarded.

From The Butcher Shoppe
De Palma Guanciale Cured Pork Jowl
De Palma Guanciale Cured Pork Jowl
$30.00
$30.00

Ingredients

  • 120 to 150 g guanciale
  • 250 g pasta Gluten free or standard
  • 200 to 250 g mushrooms, sliced Swiss brown, cremini or button
  • ½ small brown onion or 1 shallot, thinly sliced
  • ½ cup dry white wine Pinot grigio or sauvignon blanc
  • ¾ cup thickened cream
  • 30 to 40 g finely grated pecorino or parmesan
  • Fresh cracked black pepper
  • Optional: small pinch chilli flakes
From The Butcher Shoppe
De Palma Guanciale Cured Pork Jowl
De Palma Guanciale Cured Pork Jowl
$30.00
$30.00

Method

  1. Slice the guanciale into 5 to 8 mm slices, then cut into short batons. Place into a cold pan and set over low to medium heat. Cook slowly until the fat renders and the guanciale turns golden with light crisp edges.
  2. Scoop out about half of the guanciale and set aside for finishing.
  3. Lower the heat slightly and add the sliced onion to the rendered fat. Cook for 3 to 4 minutes until soft and translucent. Do not allow it to colour.
  4. Increase the heat slightly and add the mushrooms. Let them sit until they release their moisture, then continue cooking until that liquid evaporates and the mushrooms begin to colour.
  5. Season lightly with black pepper, then pour in the white wine. Bring to a simmer and reduce by about two thirds, until the alcohol smell has cooked off.
  6. Lower the heat and add the cream and chilli flakes if using. Simmer gently for 3 to 5 minutes until the sauce thickens slightly. Do not boil hard.
  7. Cook the pasta in well salted water until just al dente. Reserve at least one cup of pasta water.
  8. Add the cooked pasta directly to the sauce and toss well. Add pasta water a splash at a time until the sauce coats the pasta cleanly.
  9. Turn the heat off. Add the grated cheese and toss until glossy and well combined.
  10. Serve immediately, topped with the reserved crispy guanciale, extra cheese, and plenty of black pepper.

Notes

Start guanciale in a cold pan to render the fat properly. Keep onion soft and pale. Browning will overpower the sauce. Cheese must be added off heat to avoid a grainy texture. If the sauce feels too rich, a very small squeeze of lemon at the end will lift it. Gluten free pasta benefits from generous pasta water to help the sauce bind.

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