Munno explains that guanciale should be the only meat used for carbonara, as it brings a rich, sweet, and savory flavor that's essential to the dish.
The process of curing guanciale takes up to three months, significantly enhancing its richness compared to bacon, which is cured for only a few weeks.
Guanciale is seasoned with various spices, and its rendered fat provides a silkiness to carbonara, perfectly balancing the egg and cheese creaminess.
When preparing guanciale, Munno advises cutting it thicker to ensure that large, crispy chunks remain in the final dish, contributing to both flavor and texture.
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