6,5/10 because guanciale is undercooked and i would have added more pepper.
Good job
ConstantFife
8/10. Next time use 100% pecorino and cook the guanciale until the fatty part is completely translucent (it’s still opaque here). Then it’ll be 10/10.
Edit: I forgot to mention it needs at least twice that amount of black pepper. Preferably coarsely ground.
tharnadar
Meh I don’t know if I would eat it… Maybe it’s a 4/10
Trainpower10
Cook the guanciale more so that it’s crispy (but not too much). Also needs MOAR black pepper.
joemondo
I will wait to rate it until it is cooked.
Phil_OG
Looks solid. Like others said cook the Guanciale more until crispy but watch out to not burn it. Use as much pepper as you like. And get pecorino romano cheese.
The sauce looks great btw. Have you used the double boiler method?
Yourdailyimouto
You need to brown your guanciale a little bit and add more pepper and a little pinch of nutmeg
Karmaaize
Guanciale should be really crispy, you even need the fatty liquid when you mix your yolks to emulsify them, then add a part of the Pecorino and you should go with undercooked pasta (al dente) and *mantecare* everything with care adding the rest of tour cheese; Parmigiano is not really needed it’s just a preference. I’m actually born and raised in Rome, plus I’m a cook so I know a thing or two.
no_thing98
Looks great, was the guanciale crispy?
Alarmed_Recording742
Cook the guanciale more, add more pecorino and a bit less cooking water, it’s a bit too runny, also double the pepper, you’re on the right track
LowDemand0
After cooking, separate the guanciale from its oil, otherwise it will became soft. Then mix that oil with egg sauce.
Mestar_Dark_245
Il guanciale è troppo spesso e crudo il guanciale deve essere croccante
12 Comments
6,5/10 because guanciale is undercooked and i would have added more pepper.
Good job
8/10. Next time use 100% pecorino and cook the guanciale until the fatty part is completely translucent (it’s still opaque here). Then it’ll be 10/10.
Edit: I forgot to mention it needs at least twice that amount of black pepper. Preferably coarsely ground.
Meh I don’t know if I would eat it… Maybe it’s a 4/10
Cook the guanciale more so that it’s crispy (but not too much). Also needs MOAR black pepper.
I will wait to rate it until it is cooked.
Looks solid. Like others said cook the Guanciale more until crispy but watch out to not burn it. Use as much pepper as you like.
And get pecorino romano cheese.
The sauce looks great btw. Have you used the double boiler method?
You need to brown your guanciale a little bit and add more pepper and a little pinch of nutmeg
Guanciale should be really crispy, you even need the fatty liquid when you mix your yolks to emulsify them, then add a part of the Pecorino and you should go with undercooked pasta (al dente) and *mantecare* everything with care adding the rest of tour cheese; Parmigiano is not really needed it’s just a preference.
I’m actually born and raised in Rome, plus I’m a cook so I know a thing or two.
Looks great, was the guanciale crispy?
Cook the guanciale more, add more pecorino and a bit less cooking water, it’s a bit too runny, also double the pepper, you’re on the right track
After cooking, separate the guanciale from its oil, otherwise it will became soft. Then mix that oil with egg sauce.
Il guanciale è troppo spesso e crudo il guanciale deve essere croccante