i followed everything as authentically as i could. spaghettoni, pecorino romano, egg, and pepper. i could not find guanciale at all and i even went to two grocery stores, so i seen these bacon pieces where the charcuterie stuff was and just grabbed that. fried up the bacon and stirred the pasta in the fat with some pasta water.
it was so so so delicious! could definitely use a splash more of pasta water next time though. and hopefully i can find guanciale
by briannababexox
6 Comments
Good job cooking with what you can find. Guanciale is great but it’s in carbonara because it happened to be what was available at that time.
You may buy guanciale as whole(maybe online) it endures a lot and can be added into basically every recipe.
Looks great. People might give you a hard time for the guanciale substitute but I’ve always had it with bacon and it’s never let me down. Italians and purists forget Guanciale can be very difficult to find and very expensive in other parts of the world.
looks great, especially for the a first time! You nailed the cream, that’s not an easy task.
Btw, even if you’re forced to use bacon, remove it from the pan before adding the pasta water and pasta itself. re-add it at the end, it will remain crunchy and less chewy.
Also use only black pepper! the main flavour of carbonara comes from the black pepper itself, other kinds will make the flavour too herbaceous and less authentic in taste
good job!
“Linguini” 😅🤣😭
its RAW