Carbonara
So I attempted carbonara for the first time this weekend, with mixed results, and I want some advice. I got guanciale that looked fattier than it does in pictures, but I figured it would be okay, and followed Batali's recipe. For some reason, it was just overwhelmingly porky, to the point where I didn't want to eat the pieces of meat. Does anyone have any idea what the problem might be? Am I just not used to the intensity of this type of pork, or is there a possibility the piece I had was way too fatty?
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
Comments: