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Here are the ingridients that are required to make a tasty Spaghetti alla guanciale:
- You need 509 g of spaghetti.
- Get 150 g of pig's cheek or belly pork, pancetta.
- Prepare of Lots of pecorino (100 g ish).
- Provide of Lots of pepper.
- You need of Salt.
- Provide of Olive oil.
Ready with the ingridients? Below are the instructions on serving Spaghetti alla guanciale:
- 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.
- 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 è 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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