Today I ate the last of my guanciale with some scrambled eggs.
Before I mixed the guanciale in with the eggs, I cut it into cubes and baked it in the oven at 350 degrees for about 20 minutes. Of all the ways I’ve cooked the guanciale in the last week, I think this is my favorite. It drew out the sweet flavors of the meat signifcantly more than frying.
And that concludes my guanciale adventures!