Guanciale done three ways...
I wish I could say that my first introduction to guanciale was in Rome, perhaps at one of those little family restaurants in a tiny alley just off the Campo dei Fiori…
The Pasta alla Carbonara was so amazing I just had to ask what
was in it. They explained to me that the secret ingredient
that makes carbonara better in Italy was guanciale.
Alas… no. (more…)
