Previous post: https://www.reddit.com/r/pasta/comments/1wmt70l/why_does_my_guanciale_cook_like_this/
Every single response to my previous post was helpful and polite, so I feel compelled to follow your guidance. I used my beloved carbon steel pan instead of the suggested stainless. Hope that was okay. I cooked the Guanciale for a good 45 minutes, medium low.
by SmasherOfAjumma
10 Comments
It looks soft and not crispy. How was it actually?
The goal is to melt the fat (and crisp up the guanciale a bit more into the bargain), which hasn’t really happened here by the look of it. More heat perhaps required? I use a stainless steel pan and it works fine.
Using chef Luciano’s method (King of Carbonara) has been the gamechanger for me – never fails.
Hotter. Maybe try some water in the pan at the start to gradually render the fat without burning the meat
It’s undercooked now
Good try, but not yet!
Id pay $23 for that dish. It’s creamy, very well seasoned Guanciale looks perfectly cooked, and the prez is chef inspired.
If you’re having trouble with Guanciale, next time add a finger of water and allow the guanciale to simmer in the water, as the fat renders it will begin to fry in its own fat. Medium heat.
I think heat was too low. You start low until it start to melt a bit and then crank up heat to medium so it crisp. It’s normal that some fat is left on the pieces but it need to crisp more. Pay attention because it can get too crispy too 😉
Did the fat evaporate?
Still not cook. Just render it longer. Why does the sauce look white and runny