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GreenNordicChef
I used 50/50 pecorino and permasan since I find the taste of pecorino a bit to sharp on its own.
This is the first time I’ve used guanciale, and I found the taste of it too «full» and dominating. Next time I will use 50/50 guanciale, and pacetta or bacon to balance it out some more.
2 Comments
Congratulations on your achievement!
With your first post on EuropeEats we’ve upgraded your status to an official chef. To reflect this, your boring old grey flair **Norwegian Guest** was replaced with the elusive golden flair **Norwegian Chef**.
Keep up your work by contributing quality content: it will certainly inspire others!
_I am a bot, and this action was performed automatically._
I used 50/50 pecorino and permasan since I find the taste of pecorino a bit to sharp on its own.
This is the first time I’ve used guanciale, and I found the taste of it too «full» and dominating. Next time I will use 50/50 guanciale, and pacetta or bacon to balance it out some more.