We all get stuck in a weeknight routine, I know. I’ve heard the complaints — “I don’t know what to make and I don’t have the time to make it anyway.”
Maybe all you need is to take something familiar and give it a little tweak.
Enter pork jowls. In Italian it’s guanciale, and it’s sliced and cured in a manner similar to bacon. But it’s a deeper, richer almost gamey flavor that brings something different to your weeknight plate. Fry them up, toss them with some familiar ingredients and you’ll have a pasta that’s delicious on its own. Add some slices of easily-prepared monkfish and you can serve your loved ones something wonderfully unexpected.
Just be sure to maintain the mystery: don’t tell them how easy it was.
Pork Jowl Pasta with Roasted Monkfish
For the pasta sauce:
1/3 lbs. of sliced pork jowl
