Used only the standard ingredients: Guanciale and Pecorino Romano. The pasta was dry, imported Bucatini, cooked using the absolute minimal water for maximum starchiness. Toasted whole peppercorns in a dry pan, then ground them using mortar and pestle. Cooked the Guanciale in an air fryer. Poured the fat into the pan and bloomed the ground pepper in the fat and deglazed with vino bianco. Let the pan cool a bit, add the very-finely grated cheese, the very starchy pasta water, and mix well before adding the cooked pasta. It was good. Who needs eggs? Not me.
by SmasherOfAjumma
7 Comments
Im sure its tasty, but im gonna need much more than that
It’s Gricia bro … not Grecia
Why would you air fry the guanciale? Use the fat to saute your other ingredients!
Looks yummy, but why woudl you make your air fryer dirty, when you could have coocked the guanciale in the pan from the start? You could probably also control the heat better, so it renders better.
BOY! That look tasty!
Air fried Guanciale, genius 😆! I’m going to have to try this, buon appetito 👌