Monday, January 30, 2012
Not too long ago I expressed some excitement about making a Carbonara with the pancetta from this pig. Although I love that pancetta like a brother, guanciale is the traditional main ingredient in this age old pasta dish. As a matter of fact if you tried to sneak pancetta in the dish with a true Roman at the table chances are they wont even eat it after the first bite. Before ever eating this hard to find cut, I thought , "what's the diference, they are basically the same right?" 75% fat and the rest meat and skin they both must taste the same.