Ghiozzoncelli con Guanciale Croccante

Ghiozzoncelli con Guanciale Croccante is a pasta dish from the Lombardy region of Italy, specifically associated with the town of Treviglio. The dish features ghiozzoncelli, a short, hand-rolled pasta shape traditional to the Bergamo and Brescia areas, named for its resemblance to small goby fish (ghiozzo). The pasta is paired with guanciale croccante—crispy cured pork cheek—creating a textural contrast between the tender, handmade pasta and the crunchy, savory meat.

A great version of this dish relies on the quality of the guanciale, which must be rendered until perfectly crisp without becoming burnt, and on the pasta being cooked al dente to maintain its rustic, slightly chewy character. The sauce is typically minimal, often just the rendered fat from the guanciale, a touch of pasta water, and perhaps a dusting of grated aged cheese, allowing the pork’s richness and the pasta’s texture to shine.

At the venue Italian Barbecue in Treviglio, Italy, the dish is prepared by creator sandrino, who emphasizes the importance of the guanciale’s crispness and the pasta’s handmade quality. Regional variations may include the addition of garlic, white wine, or fresh herbs like sage, but the core identity remains the interplay of simple, high-quality ingredients. Ghiozzoncelli con Guanciale Croccante is a celebration of Lombard peasant cooking, elevated by careful technique.