#guanciale

[viejospellejos]

Pasta carbonara 🍝

¿Hay hambre?

[fattributes]

Pasta alla Gricia

[themanhattanfoodproject]

This is not spaghetti all’amatriciana, but it is adjacent to it in that I used the basic ingredients and added things like garlic (sacrilegious to purists) and some crushed red pepper for some heat. It was really tasty and just what I wanted that night for dinner (and lunch for the rest of the week), but I would never present this to a Roman and expect them to be fine with me calling this true amatriciana sauce, and that’s OK!

I love being inspired by a dish and incorporating it into something else, as that’s what’s fun about cooking and how dishes evolve and new combinations emerge. It just bugs me when I see people use terms inaccurately for SEO and/or clout, but I guess that’s a rant for another day.

[theelementaryparticles]

[f-rg-tmigej]

Pasta Carbonara <3

Med fin, fina råvaror ifrån Ostbutiken. Det var bland den vackraste butik jag varit i. Hit kommer jag att åka igen! Vi köpte 120g Pecorino-ost (en fårost som finns i en massa varianter, 71:-) Samt 200-300g Guanciale (lufttorkad griskind) 165:-, Det låter inte jättegott att äta en kind men ingen kan döma innan man testat (;

[fieriframes]

[YEAH, GUANCIALE. GUANCIALE. CHEEKS. HEY. RIGHT IN HERE, BABY. YEAH, I KNOW. I'M TELLING YOU, I CAN'T BELIEVE THEY DON'T TRY TO HARVEST ME EVERY WINTER. SO NOW THAT THE PIZZA IS JUST SORT OF SET, THAT'S WHEN WE'RE GONNA CRACK TWO FARM-FRESH EGGS]

[hurricanewindattack]

You know that Tumblr post about how various cultures put imperfections in their work to avoid offending God?

Yeah, I'm going straight to hell.

[fattributes]

Italian Braised Oxtail Ragu

[cristiandisabatino]

Spaghetti con Crema di Zucca, Guanciale e Grana Padano | Cucina Orto & Natura 👨🏻‍🍳📸🇮🇹

[amatricianarecipe]

Amatriciana Recipe: From My Mothers Kitchen

In 1816, chef Francesco Leonardi served Amatriciana at the Court of the Pope in honor of Francis I Emperor of Austria, organized by Pope Pius VII at a banquet at the Quirinale located in the Ponte district of Rome. The district had an alley named Matriciani which was later changed to Amatriciana in what is now the Piazza Lancellotti. Hence the name Amatriciana.

Ingredients

3 quarts of water

salt

16 ounces of Spaghetti

4 oz of guanciale (cut into 1-inch strips)

16 ounces of whole peeled tomatoes (Crushed)

1 Tablespoon of Red Pepper flakes

8 ounces of finely grated Pecorino Romano

Get authentic Italian recipes from the Italian Cookbook From My Mothers Kitchen - HERE

Method

Bring 3 quarts of water to a boil. Add salt. Sauté the Guanciale for a few minutes, until it starts to turn golden brown. Remove from pan and set it aside.  Then remove the rendered fat from cooking the Guanciale leaving 2 tablespoons of the rendered fat in the pan.

Add the chopped peeled tomatoes and red pepper flakes, season with salt and continue cooking for about 15 minutes.

Cook the pasta to almost al dente but not quite, drain, reserving 2 ounces of pasta water.

Add the pasta to the tomatoes and the reserved pasta water to finish cooking the pasta in the sauce for approximately 2 to 3 minutes. Remove from the heat and add the Guanciale and Pecorino Romano and mix well.  Transfer to a serving dish, top with Pecorino Romano and serve immediately.

Get authentic Italian recipes from the Italian Cookbook From My Mothers Kitchen - HERE

[lesparaversdemillina]

Risotto aux asperges

Cher(e)s voyageur(e)s, Ingrédient : 200 g de riz abborio 1 botte d’asperge 15 allumettes de guanciale Parmesain huile d’olive Sel Poivre Préparation : Enlever les bouts un peu dure des asperges. Puis mettre les asperges dans l’eau bouillantes pour une quinzaine de minutes. Égoûter les asperges, puis les laisser refroidir. Couper les têtes d’asperges qui ont le meilleur aspect. Une fois…

[travel-food-inspiration]

#Carbonara in Como / #LakeComo - the best in town! | Restaurant recommendation

[sustainable-solo-travel]

#Carbonara in Como / #LakeComo - the best in town! | Restaurant recommendation

[fuckyeahcaraddict-blog]

#Carbonara in Como / #LakeComo - the best in town! | Restaurant recommendation

[gastronominho]

A Officina Local comemora quatro anos com novidades no cardápio que valorizam ingredientes artesanais e produtores locais. Destaque para a pizza Guanciale e outras opções que reforçam o compromisso da casa com a gastronomia de qualidade.

[recipeselected]

Spaghetti Pasta Carbonara is one of the most representative dishes of Italian cuisine, an emblematic recipe that summarizes the philosophy in full: with a few, simple, beautiful ingredients you can make a dish masterpiece. The carbonara is a pasta seasoned with guanciale, pepper, pecorino cheese and eggs beaten with other pepper, which must be cooked with the heat of the pasta in the pan. Today we propose the original Roman recipe of pasta alla carbonara, where the guanciale is the master, in fact, the taste, the fat, we could say the juice of the condiment comes from this little jewel of the art of Norcia. The guanciale is the part of the pig that starts from the cheek and arrives at the end of the neck which is properly salted and peppery and is seasoned for 3 months.