Cooked local farm-made guanciale down in a pot.
Strained and set aside crispy guanciale.
The guests of honor wanted garlic, so I included a sliced clove.
Peperoncino lightly toasted with strained guanciale fat and a sliced clove of garlic.
Added tomatoes.
Finished cooking pasta in a pan with sauce, with some pasta water.
Turned off the heat and added freshly grated Romano, enough to bind everything.
Re-added crispy guanciale and mixed.
Plated and enjoyed.
by lauckness
2 Comments
Good job mate
Well done!!