Thanks!Welcome to DC
Thanks!Welcome to DC
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.glad to see your using pecorino, most use parmigiana.
Yes. Guianciale is quite difficult to find, and in my opinion, not really worth the high cost. End of the day? It’s just bacon.
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?Yes. Guianciale is quite difficult to find, and in my opinion, not really worth the high cost. End of the day? It’s just bacon.
Pecorino on a 1-10 cheese tasting scale for strong or odd, is a 2.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.
That's what cooking is all about, making it your own and something you love to make and a joy to eat.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.
Marry me?The most important meal of the day is the one that contains the most bacon.