Guanciale not crisping up

Im trying to make a carbonara with thinly sliced guanciale in it. I start the guanciale in a pan with no oil in it. I'm trying to get it crispy but when i add the pasta to the pan the guanciale seems to become soft. is it because the guanciale is too thin or the pasta water is just making the guanciale soft?

Ben
  • Posted by: Ben
  • February 7, 2019
  • 751 views
  • 1 Comment

1 Comment

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Melissa February 8, 2019
probably a mix of both. i would cook the guanciale low and slow, then remove from the pan, add the pasta, and then re-add the guanciale just before serving.
 
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