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?
1 Comment
MelissaFebruary 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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