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?
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