This weekend, Susan introduced me to Guanciale.
Love at first whiff.
In San Francisco, we fried up 2 pounds of porky goodness last night. The fatty smoke warmed up the kitchen and left our clothes smelling yummy.
After saving all the juicy guanciale and bacon fat, Susan showed me how she did Pasta all Carbonara: raw eggs, Parmesan cheese, fried bacon bits and of course – all that rendered fat. We also baked garlic bread and sauteed some mushrooms and onions with garlic salt, thyme and butter.
It all added up to a delicious, hearty, gourmet dinner in the Mission.
What happens when you combine 2-pounds of bacon, chorizo sausage, spicy Italian sausage and a new grill? A Bacon Explosion! I found out about this amazing culinary invention from an anchor I worked with in Topeka. She’s now reporting at one of the best stations in Kansas City. I’m also amazed people were willing to grill in the middle of a Midwest winter. Brr…
“It makes you feel a little dirty…but it’s good,” from a KC bacon fan.