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.
Good times.