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Surprising cooking recipes
- Thread starter Matthews
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The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
I usually prefer pecorino, but I have heard that some people find it too strong, too "in your face". That's part of what I like about it.
I wouldn't say that in the presence of a Roman
! Guanciale is made with the cheek of the pig - "guancia" means "cheek" in italian) but bacon comes from the belly, if I'm not mistaken, like pancetta?Completely different taste, too.
pictonguy
Sous Chef
Pecorino on a 1-10 cheese tasting scale for strong or odd, is a 2.
Andy M.
Certified Pretend Chef
Carbonara is one of my faves. While I'm aware of what is considered authentic, I diverge from that as a financial and logistical convenience. I make my carbonara with hickory smoked bacon and a 50/50 blend of Parm Reg and pecorino Romano. I've tried it with pancetta but was not impressed.
pictonguy
Sous Chef
That's what cooking is all about, making it your own and something you love to make and a joy to eat.
This is from a few years ago and I make it much creamier now but this was also a blend of parmigiano and pecorino and my house made smoked bacon, also hickory smoked. It's definitely a delicious combination
rodentraiser
Head Chef
I've really only been cooking for about 6 years. So I learned a lot right off the top and I'm still learning a lot. In other words, everything's been a surprise.
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