Spicy carbonara sauce
- Olive Oil15 g
The pasta & extra aromatics
- Guanciale, diceda handful
- Garlic, thinly sliced2 cloves
- Cayenne Peppera sprinkle
Step 3: Sauté the extra aromatics
Cut guanciale into even-sized cubes and mince the garlic. Add oil to a pan, place in the guanciale cubes, and turn heat to medium-low. Slowly cook until the fat has rendered out and the guanciale is golden .
Turn down the heat and add minced garlic and cayenne powder. Let cook together for 1-2 minutes then turn off the heat. Reserve a couple of spoonfuls of guanciale to use as a topping later.
Add 2 or 3 heaping spoonfuls of the carbonara sauce to the guanciale pan. Mix together until smooth. Keep warm on a second burner.
Step 3: Sauté the extra aromatics
Spicy carbonara sauce
- Olive Oil15 g
The pasta & extra aromatics
- Guanciale, diceda handful
- Garlic, thinly sliced2 cloves
- Cayenne Peppera sprinkle
Cut guanciale into even-sized cubes and mince the garlic. Add oil to a pan, place in the guanciale cubes, and turn heat to medium-low. Slowly cook until the fat has rendered out and the guanciale is golden .
Turn down the heat and add minced garlic and cayenne powder. Let cook together for 1-2 minutes then turn off the heat. Reserve a couple of spoonfuls of guanciale to use as a topping later.
Add 2 or 3 heaping spoonfuls of the carbonara sauce to the guanciale pan. Mix together until smooth. Keep warm on a second burner.