RECIPE for this Broccoli & Guanciale creaminess: 🥦🥓 Broccoli: Boil until tender, then blend with a ladle of pasta water and a touch of olive oil until it’s a smooth velvet. Guanciale: Fry in a cold pan until gold and crispy. Set aside, but KEEP the fat in the pan! The Emulsion: Toss al dente pasta into the guanciale fat with black pepper. Add the broccoli cream and a splash more pasta water. Finish: Turn OFF the heat and stir in plenty of Pecorino Romano for that glossy texture. For the full step-by-step secret and more tips from my kitchen, I’ve just updated my blog! Check the link in my profile for more!
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RECIPE for this Broccoli & Guanciale creaminess: 🥦🥓
Broccoli: Boil until tender, then blend with a ladle of pasta water and a touch of olive oil until it’s a smooth velvet.
Guanciale: Fry in a cold pan until gold and crispy. Set aside, but KEEP the fat in the pan!
The Emulsion: Toss al dente pasta into the guanciale fat with black pepper. Add the broccoli cream and a splash more pasta water.
Finish: Turn OFF the heat and stir in plenty of Pecorino Romano for that glossy texture.
For the full step-by-step secret and more tips from my kitchen, I’ve just updated my blog! Check the link in my profile for more!