Bucatini Carbonara: Italian carbonara is famously rich, combining pancetta or guanciale (cured pork jowl), egg yolks and cheese. At Holeman and Finch, Chef Linton Hopkins adds his own Southern accent to the dish with house-cured pork and local eggs.
A gypsy-style Hungarian tradition sutni szalona, pronounced "shoot-knee salona (long o), also known as "greasy bread" is made with a thick slab of jowl bacon roasted over a fire (hardwood) until the grease starts to drip. The grease is dripped onto a slice of thick, fresh bread and tomato, onion, green peppers, & salt are used for flavoring with more drippings on top. Don't knock it until you've tried it. Pure bacon ambrosia at it's best!
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Bucatini Carbonara | The origins of carbonara recipes come from Italy, and the word itself denotes a type of sauce made with pork, egg, and cream. The sauce can be enjoyed on pastas, pizzas, and other types of Italian fare.