Pasta e Patate alla Napoletana

Dice the Guanciale into small cubes. Finely chop the Yellow onion, Carrot, and Celery stalk to create a soffritto. Mince the Garlic cloves.

In a large, heavy-bottomed pot or Dutch oven, add the Extra-virgin olive oil and the diced Guanciale. Cook over medium heat until the Guanciale is crispy and has rendered its fat, about 5-7 minutes. Remove the crispy Guanciale with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the chopped Yellow onion, Carrot, and Celery stalk to the pot. Sauté over medium-low heat until the vegetables are softened and translucent, about 8-10 minutes. Add the minced Garlic cloves and cook for another 1-2 minutes until fragrant.