Tagliolini with lemon, pepper and guanciale

[Celerity]

https://www.deliciousmagazine.co.uk/recipes/tagliolini-with-lemon-pepper-and-guanciale/



“Everything tastes better with butter – and lemon, dare I say. In this recipe, guanciale is cooked ceremoniously on its own in a pan to make it crisp. When it meets the velvety lemon-based sauce and is spiced up with fragrant toasted black pepper, it’s a match made in heaven…” – Eleonora Galasso.



Ingredients

20 whole black peppercorns
5 tbsp extra-virgin olive oil
1 shallot, finely chopped
Finely grated zest and juice 2 lemons
Small bunch fresh thyme, finely chopped
50g black taggiasca olives (or other black olives), pitted and roughly chopped
50g parmesan, finely grated
20g unsalted butter
200g guanciale, cut into 1cm cubes
500g tagliolini pasta

Method
Toast the peppercorns in a small, dry frying pan over a gentle heat for 1-2 minutes until fragrant, then grind or crush them to a rough powder using a pestle and mortar.

snip

Guanciale is an Italian cured pork meat made from the pig’s jowl or cheek.