Recipe: Guanciale slowly very slowly cooked until, complely cooked and the fat is nicely rendered, it’s important to crisp up the guanciale without bringing the fat to smoke point, not traditional but i like a smashed clove of garlic just before the guanciale is ready it’s ready along with some dry chilly, past that point i add canned tomatoes smashed with a wooden spoon directly in the pan, and no i do not reserve any guanciale for crispy bits, i like the guanciale to stew and infuse in the tomato sauce, but if you want to be my guest! i let the sauce cook until smooth and less acidic roughly 20-40 min depending on the brand and quality of the tomatoes. Once ready adjust the seasoning, salt pepper if needed, drop in pasta in and saute’ all together you can use a splash of pasta water if too thick but not too much just enough, this pasta imho is nice when the sauce is chunky and kind of separated, and too much pasta water takes that away.
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Recipe: Guanciale slowly very slowly cooked until, complely cooked and the fat is nicely rendered, it’s important to crisp up the guanciale without bringing the fat to smoke point, not traditional but i like a smashed clove of garlic just before the guanciale is ready it’s ready along with some dry chilly, past that point i add canned tomatoes smashed with a wooden spoon directly in the pan, and no i do not reserve any guanciale for crispy bits, i like the guanciale to stew and infuse in the tomato sauce, but if you want to be my guest! i let the sauce cook until smooth and less acidic roughly 20-40 min depending on the brand and quality of the tomatoes. Once ready adjust the seasoning, salt pepper if needed, drop in pasta in and saute’ all together you can use a splash of pasta water if too thick but not too much just enough, this pasta imho is nice when the sauce is chunky and kind of separated, and too much pasta water takes that away.
Proper.
One of my all-time favorite pasta dishes.
No cheese? Does look good.
Buoni.