Serious Eats: Talk
So, I tried making pasta carbonara, and it was...bleh. Definitely not lacking for salt in any way, but none of the pancetta flavor I expected. I know guanciale is also used, but the dish I loved specified pancetta on the menu.
Inferior meat, I assume (pre diced from Big Cheap Store). Since it's a rinky-dink town, I'll either travel for or order pancetta online.
Does anyone know online or Central/Western MA sources? Or a way to coax more flavor?