I suck at taking photos but this is my 3rd and best attempt at carbonara! Made the pork jowl bacon crispier (guanciale is hard to find where I’m at) and kept the fat. Sauce was a LOT creamier than last time.
I suck at taking photos but this is my 3rd and best attempt at carbonara! Made the pork jowl bacon crispier (guanciale is hard to find where I’m at) and kept the fat. Sauce was a LOT creamier than last time.
2 Comments
I should’ve added a LOT more black pepper (which was freshly ground this time). Apparently you’re supposed to go ham with it.
You must be in the south. I asked my Italian friends if our smoked jowl would work. The answer from Italy was Of Course!