Cook the Perogies: Boil the perogies according to the package instructions until they float to the top. Drain and set aside.

Sauté the Guanciale & Onions: In a large skillet over medium heat, add the guanciale and cook until it begins to render fat. Add the diced onions and cook for about 10 minutes, stirring occasionally, until the guanciale is crispy and the onions are golden and caramelized.

Combine with Perogies: Gently add the cooked perogies to the skillet. Reduce heat to low and toss everything together, letting the flavors meld for 1-2 minutes.

Finish & Serve: Garnish with chopped parsley if desired, and serve with a side of sour cream for dipping. Enjoy!