beatz
@beatz100
I made penne with guanciale for dinner!! I used the fat from the guanciale, mixed it with egg yolks, lots of black pepper and finely grated Parm to make the sauce. I didn’t know I was supposed cut the skin off the meat, so I got some hard pieces, but other than that, it came out pretty good for my first go around!
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enki40
@enki40.eth
Thank goodness you respected the choice of guanciale, which is totally different from bacon. Nice mantecatura though, next time I suggest you make it with pecorino if you can find it (Roman or Sardinian). 🫡
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sparkz
@jacy
ashamed to admit i had to google guanchiale. where do you get it from?
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Mike.base.eth
@flyingmike
Skin is delicious as well😋
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Gifty_K |giftiek0001.base.eth
@giftie
Looks lovely
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Mohammad Nurul Alam
@mohammadsumon
Yummy
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Trenchy
@trenchverse
Looks tasty, this is what I had last night. it's called SpaghettiOs Jellyos....
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Johnny
@johnnyhappy
Tasty
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Ramsey 🎩🤝
@ramsey
You made (certain people from Italy might contest this, you know, maybe not EXACTLY how their nonna made it) penne carbonara (which also happens to be one of my favorite dishes). It is a few simple ingredients, but notoriously easy to mess up as well (especially if you're adding eggs directly to the pan, essentially making it scrambled eggs). Your creaminess is off the charts. That looks delicious. and yes, usually taking the skin off the cured meats (pork especially) is the way to go.
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