Tried it out first time. They say it combined the most common pasta dishes: caccio a peppe, carbonara, amatriciana. This has: guanciale, bits of spicy salsiccia, pecorino romano, black pepper, pasata and couple of egg yolks. Fantastic dish 👌
by SanKa1337
1 Comment
Recipe:
1. Cut 2-3 strips of guanciale into strips, cut them into chunks, take 3 short salsiccia sussages and break them out of the casing and cut them into rough chunks.
2. Put guanciale in a cold pan to medium hit so the fat renders, and it gets nice crispy golden brown. Remove the guanciale and put the fat from it in a small cup.
3. In the same pan put chunks od salsiccia until and brown and add 2-3 cloves of garlic thinly sliced.
4. meanwhile put the pasta of your choice to cook, make the carboanara sause with 2-3 egg yolks and 3/4 cups of shredded pecorino romano. Create the carbonara pasta
5. Add the pasata into the pan with browned salsiccia and garlic, let it simmer. Add the pasta 3 mins till al dente to finish in the pan with the sauce. Add black pepper
6. Add some pasta water into cabonara paste to loosen it up, or put it over a steamy pot to loosen it. Add the guanciale fat from a cup in there also
7. After 3 mins or so pasta cooking with the sauce, add everything in the bowl where the carbonara sauce is waiting
8. Add pecorino and crunchy guanciale when plating
9. Enjoy !