Spaghetti with Diced Lamb and Guanciale
Region: Italy
Category: Pasta with Lamb
Season: Any
Difficulty: Easy and Quick

This delicious recipe uses an Italian cured pork product called guanciale, which is cured pork jowl.  It can be ordered from www.nimanranch.com and is well worth it.  In its place you can use pancetta.  Many of the ingredients can be substituted in this recipe and I'll indicate which in the ingredient list.

[photo: Clifford A. Wright]

Yield: Makes 4 to 6 servings
Preparation Time: 30 minutes

¼ cup extra virgin olive oil

2 tablespoons unsalted butter (optional)

¼ pound guanciale or pancetta, sliced

1 leek, white and light green part only, split lengthwise, washed well, chopped or 6 scallions, or 1 small onion

½ pound boneless leg of lamb, diced or beef sirloin

½ cup dry white wine

3 tablespoons tomato paste

1 tablespoon finely chopped fresh basil

1 tablespoon finely chopped fresh mint

¼ cup crème fraîche or heavy cream

1 pound spaghetti

Freshly grated pecorino cheese (optional)

1. In a flameproof casserole, heat the olive oil with the butter and guanciale over medium heat and once some fat has been rendered, cook the leek and lamb, stirring, until the leek is soft and the lamb browned slightly, about 8 minutes.  Pour in the white wine to de-glaze the casserole for a minute or two, then add the tomato paste, basil, and mint and cook, stirring, for 10 minutes.  Stir in the crème fraîche and cook 5 minutes.

2. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente.  Drain without rinsing. Transfer the pasta to the casserole and toss well over medium heat for a couple of minutes then serve with pecorino cheese if desired.

Variation: 

Note: 

Posted: 07/24/2007