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! 

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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