I've always wanted to try carbonara made with the traditional ingredient, guanciale. I figured there was a reason for using it over other stuff like pancetta, which does a pretty good job.
And now I see why guanciale is used. It's the perfect pairing for the other ingredients and is better than any pancetta, bacon, or prosciutto carbonara I've made.
Noodles are Bob's Red Mill semolina egg pasta. I used a 3 to 1 ratio of pecorino romano to parmesan reggiano and only egg yolks for the sauce. Added some of the guanciale fat into the sauce. Yum!
by RedditPosterOver9000
3 Comments
Looks really great, although I’ll always prefer dry pasta for carbonara
Interesting choice with the fresh pasta, but it looks great! Good amount of sauce, beautifully rendered guanciale and finally the correct colour. It is so sad to see all these pale and off-white carbonaras on this website, carbonara is yellow!
So, I’m curious. I’m not Italian. How did some pastas become paired with dry vs fresh pasta?