Simple Way to Serving Delicious Spaghetti alla guanciale

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Spaghetti alla guanciale

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Below are the ingridients that are required to cook a perfect Spaghetti alla guanciale:

  1. Take 509 g of spaghetti.
  2. Prepare 150 g of pig's cheek or belly pork, pancetta.
  3. Get of Lots of pecorino (100 g ish).
  4. You need of Lots of pepper.
  5. Take of Salt.
  6. Get of Olive oil.

Ready with the ingridients? Below are the sequences on producing Spaghetti alla guanciale:

  1. Prep the meat. Start cooking the pasta in salted water. Cut into cubes, save the fat and rind for flavour. Fry in a little oil for 4-5 mins on a medium heat.
  2. When it's cooked, remove the fat and rind so you're left with just the cubes of meat. Saved a ladle of cooking water (important!!!) in a cup. Drain pasta 1 min before cooking time, add to meat, add pecorino. Mix. Add cooking water, mix. Add pepper, mix. Serve immediately with a little extra pecorino cheese :).

I made Spaghetti alla Gricia to try out my first homemade pancetta and it was delicious. Perhaps next time I'll make my own guanciale, which is very similar to making pancetta. Il guanciale รจ apprezzabile anche in versione croccante. Lo sfrigolare del guanciale e il profumo intenso del pecorino romano hanno caratterizzato molte notti della mia adolescenza quando mio padre, tornato a casa dopo aver. Per preparare gli spaghetti alla carbonara iniziate a rosolare il guanciale tagliato a cubetti o a striscioline, in una padella senza aggiungere olio.

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