This is my 10th attempt or so.
Using Ruomo pasta, guanciale (any), pecorino romano mixed 50/50 with Grana Padano (saw this on YouTube to make it more balanced and less salty).
How do you cut the Guanciale and favorite pan to cook it perfectly?
by nomarsnop
6 Comments
Looks great
Damn good
Really good job, absolutely silky.
It’s looking messy, but it’s good. Keep doing it. You can do better.
Turbonara