Video: How to Make James Beard's Linguine Verdi al Guanciale

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

Are you craving a delicious and indulgent pasta that's easy to throw together after a long day at work? We certainly are (when aren't we?)—and James Beard's recipe for Linguine Verdi al Guanciale offers exactly that: a vibrant, flavor-forward dish with golden-brown leeks, crispy guanciale (a.k.a. cured pork jowl) or pancetta, and just the right amount of cream. Finished with some nutty Parmesan cheese and fresh, bright Italian parsley, this deeply satisfying dish is swiftly becoming our go-to weeknight dinner. Watch the step-by-step video below, as senior editor Elena North-Kelly demonstrates how to make pasta that your nonna would be proud of.

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Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.