Directions

1. 1. In large stock pot, bring 6 quarts of water to a boil and add 2 tablespoons of salt. The water should be as salty as “soup that you would send back for being too salty”
2. 2. In a cool 12” to 14” sauté pan, in a single layer place Guanciale slices and red onion and cook over medium low heat until you hear it start to sizzle
3. 3. Then add 1 TBL extra-virgin olive oil to the pan and cook until most of the fat has been rendered from the Guanciale, turning occasionally as needed