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!

Here to push my boundaries and learn something new. I love my dog and I love food. I have more plants than I know what to do with and I’m lucky I live Hawaii! 

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). 🫡

*Digitalizzando il mondo*
https://linktr.ee/enki40

It is saltier than parmesan, but I am still recommending two variations that maintain a flavor that is not too pronounced so as not to risk spoiling the savoriness too much. 👌🏻

Ahhh! I could totally make this with pecorino. That’s more salty? That would really bump up the flavor in my sauce.