In a large 12-inch stainless steel skillet, heat oil over medium-low heat until shimmering. Add guanciale and cook, stirring occasionally, until fat has rendered and guanciale is golden brown and crisp, about 15 minutes. Using slotted spoon, transfer guanciale to a plate; set aside. Reduce heat to low, and bloom about 1 teaspoon freshly ground black pepper in rendered guanciale fat until pepper foams and is aromatic, about 1 minute. Remove skillet from heat.
Published at Thu, 01 Nov 2018 10:25:32 +0000
