Strangozzi con Guanciale, Zucchine e Ricotta Salata

Strangozzi con Guanciale, Zucchine e Ricotta Salata is a pasta dish from the Umbria region of central Italy, particularly associated with the medieval hill town of Vallo di Nera. Strangozzi—a rough, hand-cut eggless pasta similar to pici or spaghetti alla chitarra—is the traditional base. The dish combines guanciale (cured pork cheek), thin slices or ribbons of zucchini, and a generous grating of ricotta salata, a firm, salted sheep’s milk cheese that does not melt. A great version is distinguished by the careful rendering of the guanciale until crisp while retaining its fat to coat the pasta in a savory gloss; the zucchini should remain bright and tender, not mushy. The ricotta salata is added off the heat, so its salty, crumbly texture contrasts with the richness of the pork. Regional variations may include a splash of white wine or a light touch of pecorino alongside the ricotta salata, but the essential balance of salty, smoky pork, sweet summer squash, and brine-like cheese defines the dish. In Vallo di Nera, this preparation is notably served at La Taverna del Bordone, where user JustUs has recommended it as an exemplar of Umbrian home-style cooking that highlights local ingredients.