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Aug 16, 2011 11:41 AM

Guanciale at Russo's in the East Village

Let's try to get Russo's to continue to stock this tasty cured hog jowl! They don't always have it, but got a shipment today. Spaghetti carbonara, here I come.

Russo's Mozzarella and Pasta
344 E 11th St, New York, NY 10003

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  1. Thanks for the tip -- I definitely want some for all'amatriciana. How much is it?

    8 Replies
    1. re: visciole

      I think it's $14.95 per pound. Made a delicious carbonara with guanciale last night. It's those little things (like having the right ingredients) that make a difference.

      1. re: hungrycomposer

        Thanks, I am going tomorrow! I know what you mean, I make all'amatriciana a lot, and while it's always good, I know it's gonna be a lot better with the real deal.

        BTW what other products do you especially like at Russo's?

        1. re: visciole

          I also like their Pancetta. I've been living off of pancetta BLT's with good bread and greenmarket tomatoes. If you have Russo's slice the pancetta thin you can use it like bacon and avoid having a whole pound of regular bacon from the supermarket going moldy in your fridge. I also like their fresh mozz, roasted artichokes, ciabatta, and prosciutto bread (tho it's a little greasy). I don't eat a lot of ravioli, gnocchi or fresh pasta but that might be worth checking out too. Mainly I like the convenience and the sweet guys who work there.

          1. re: hungrycomposer

            Their pancetta is what I usually make all'amatriciana with! And I get the mozzarella. I like that it's such a little, unassuming place -- not at all glitzy or in any way fake. One of the real places left. I'll have to give the breads a try, thanks. More people should shop here -- who needs Eataly? ;)

            1. re: visciole

              I love Russo's pasta and ravioli. The prepared sauces are pretty good when you don't feel like making your own: just fizz them with some extra olive oil and garlic (well, the marinara one anyway). Sadly they do not do a carbonara one and I'm always afraid to make it myself... Oh, and the prosciutto is darn good for price (domestic), Sometimes it's a bit dry, but usually it's nice and silky and addictive, just as it should be.

              1. re: HippieChick

                I don't think there's such a thing as pre-made carbonara, since the sauce relies on the heat of the pasta to cook the egg. Thanks for the tip on the prosciutto! Have never bought it.

                1. re: visciole

                  I used to buy domestic prosciutto, but now I spring for the imported. Since I only buy a quarter pound there's not a huge price difference.

              2. re: visciole

                Friendly advice (the worst kind): Try it with guanciale (let it crisp down).Remove guanciale. Saute the onions in the guanciale fat--after pouring off most of it. Add kit and kaboodle to tomato sauce.

                HUGE difference than pancetta., and I love them both.