Inspired by the wave of Carbonara posts I decided to remake my favorite dish from my Italy trip.
Lessons learned for the next attempt:
– stir sauce in a deep UNHEATED sauce pot. My aggressive stirring in a shallow pan lead to such a mess while trying to save it from becoming scrambled eggs.
– Cut the bottom part of the guanciale. Almost chipped a tooth with some rock hard pieces.
– Maybe emulsify the sauce before adding it to the noodles? I broke a good amount trying to stir them.
by zeusismyname
2 Comments
Looking good. One thing, guanciale is cut too small, cut it so you have fat-meat-fat on them, not separated.
Beautiful!!! That consistency looks divine.