Bucatini Carbonara | Italian carbonara is famously rich, combining pancetta or guanciale (cured pork jowl), egg yolks and cheese. At Holeman and Finch, Linton Hopkins adds his own Southern accent to the dish with house-cured pork and local eggs.
Guanciale is Italian cured pork cheek or jowl. It's traditionally used in classic pastas, like spaghetti all carbonara and bucatini all'amatriciana. Because it's largely fat, guanciale has a more seductive pork flavor and delicate texture than cured meat that comes from the belly (like pancetta, which is a common substitute, though the flavor isn't the same).
Pork-jowl bacon doesn't differ much from pork-belly bacon, except for one thing: technically, it's offal. Although you wouldn't know by its appearance -- both jowl bacon and regular bacon are cured and smoked -- pork-jowl bacon comes from the inside of the pork cheek, just below the eye. You do, however, have to cook it a bit differently than you...
Spaghetti Carbonara SERVES 4 INGREDIENTS 3 tbsp. extra-virgin olive oil 4 cloves garlic, peeled and crushed 10 oz. pancetta, cut into ½″-long x ¼″-square strips ⅔ cup white wine 1 lb. dried spaghetti ⅔ cup finely grated Parmesan ¼ cup finely grated pecorino Romano 2 tbsp. finely chopped parsley 2 eggs Kosher salt and freshly ground black pepper, to taste
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