This is a new idea and concept to add to your grill and wow your guests.
Simple and tasty, there is no doubt they'll love it!
The idea is to blend the richness of the carbonara sauce with soft and crunchy pasta, layered with guanciale. The smoke from the grill is the finishing touch that adds depth to the whole bite, making it unique!
As always, hope you enjoy because I did very much <3
ATTENTION, HUGE DETAIL:
In the recipe we have guanciale between layers, and guanciale made crunchy where i also take my fat.
To avoid using more guanciale just for the fat, trim a bit of fat. Use the trimmed fat to make it crunchy and have the fat to use for the cream.
The pasta layers will result meatier and less fat, which can actually be good!
Nicky Brian Perera publishes on Gronda,