Im not really sure if im cooking the guanciale properly. I use 3 egg yolks, 60% pecorino 40% gp, and spaghettoni.by R5A1897 2 Comments Pappas34 2 years ago 6,5/10 because guanciale is undercooked and i would have added more pepper.Good job ConstantFife 2 years ago 8/10. Next time use 100% pecorino and cook the guanciale until the fatty part is completely translucent (it’s still opaque here). Then it’ll be 10/10.Edit: I forgot to mention it needs at least twice that amount of black pepper. Preferably coarsely ground.Write A CommentYou must be logged in to post a comment.
Pappas34 2 years ago 6,5/10 because guanciale is undercooked and i would have added more pepper.Good job
ConstantFife 2 years ago 8/10. Next time use 100% pecorino and cook the guanciale until the fatty part is completely translucent (it’s still opaque here). Then it’ll be 10/10.Edit: I forgot to mention it needs at least twice that amount of black pepper. Preferably coarsely ground.
2 Comments
6,5/10 because guanciale is undercooked and i would have added more pepper.
Good job
8/10. Next time use 100% pecorino and cook the guanciale until the fatty part is completely translucent (it’s still opaque here). Then it’ll be 10/10.
Edit: I forgot to mention it needs at least twice that amount of black pepper. Preferably coarsely ground.