Cook the pasta in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of pasta), following the package directions (taste about 2 minutes early), until al dente.
⚙ Cooking in salted waterStovePot
💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
2
Reserve cup of the cooking water before draining.
⚙ Saving the cooking waterLadleorMeasuring cup
💡The cooking water is starchy: a spoonful or two binds the sauce to the pasta or the gnocchi and makes it glossy.
3
Drain.
Colander
To assemble
4
Heat the olive oil in a wide pan over medium heat' and fry the guanciale, stirring now and then, until it is crisp'.
⚙ Pan-fryingStoveFrying pan
💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
5
Add the black pepper and fry 30 seconds, until fragrant.
⚙ Adding to the hot fat and fryingStove
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
6
Pour a little of the cooking water into the pan, transfer the drained pasta to it and toss.
Stove
7
Turn off the heat and gradually add the cheeses, tossing quickly and adding more cooking water, until the cheeses melt into a creamy sauce that coats the pasta.
8
Serve immediately with extra coarsely ground black pepper.
901calories
46 gprotein
73 gcarbs
46 gfat
● protein 21%● carbs 33%● fat 47%
Per serving (211 g), of 4 servings
For the Cooked pasta · To assemble ·
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Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
Ladle or Measuring cup· one of them
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