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A Somm Asks: Spaghetti Carbonara—Italian or American?


10th January 2024 at 5:12 am

The use of guanciale is more prominent far south of rome.

Laury Burr
13th December 2020 at 5:00 am

Hmm, almost correct, but REAL carbonara should be made with guanciale (which is from the pig’s cheek, I believe) and is very high-fat (thus contributing to the silkiness of the result, as well as your cholestrol levels!) rather than the pancetta quoted here. Mind you, pancetta is much easier to find if outside Italy – I’m actually just about to try making it the proper way for the first time, having found a wonderful Italian deli a few miles from here (Antonio Delicatessen, Lewisham).

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