Pancetta or Guanciale in your Carbonara? (2024)

FAQs

Pancetta or Guanciale in your Carbonara? ›

Carbonara with guanciale.

But let me tell you, the key to a true carbonara is the use of guanciale, not pancetta. You see, guanciale is made from the jowl of the pig, which is a less lean cut of meat compared to the belly. This means it has a higher fat content, giving it a rich and smoky flavor and a softer texture.

Guanciale is from the jowl of the cheek of the pig whereas pancetta is from the belly. Being from the cheek, guanciale has a higher ratio of fat than pancetta, which plays into why it is the base of certain Italian dishes such as Spaghetti Carbonara and Bucatini all'Amatriciana.

The golden rule to silky carbonara is to whisk your egg whites so that they're completely incorporated with the egg yolks. This will create a smooth, velvety sauce. As like any pasta dish, including carbonara, cook the pasta perfectly al dente so that it's soft but still firm, with some bite.

A good substitute for guanciale in a carbonara sauce is pancetta. Pancetta is an Italian cured pork belly that has a similar flavor and texture to guanciale. If you can't find pancetta, you can also use bacon as an alternative, although it has a slightly different smoky flavor.

Should carbonara have cream? Typically carbonara sauce is only made of eggs, bacon, parmesan, olive oil, seasoning, and sometimes, vegetables. As for cream, Italians will tell you that is a big no no.

Use 1 egg yolk for every egg you use. It will make the sauce creamier. Take the pan off the heat when you stir in the egg and pecorino cheese mixture.

Why Was Guanciale Banned? Since the 1970s, there was a ban on cured pork products from Europe driven by a fear of livestock illnesses. The ban was lifted for Italian producers that were able to pay for a certification that cost up to $100,000.

In terms of cooking with guanciale, also called pork cheek or jowl, has a lot of similarities to bacon, which means you can substitute it in many recipes that call for those ingredients; it's no surprise it surfaces a lot in pasta dishes.

Pancetta is a well-known and widespread cured meat in Italy, produced in various areas of the peninsula. Whereas guanciale, definitely harder to find, is more expensive, but also more highly prized than pancetta.

How do I stop my carbonara scrambling? ›

Using a large mixing bowl and setting it over the boiling pasta water to create a makeshift double boiler helps prevent you from accidentally scrambling the eggs.

Prep the egg mixture.

In a measuring cup, combine the full egg, the separated egg yolks, the cracked pepper, and the pecorino cheese and whisk into a gritty slurry. Because the eggs and cheese are now mixed together, they will both emulsify on contact with the starchy water, creating a smooth sauce.

6 oz guanciale – Guanciale is a KEY ingredient in carbonara! It is a cured fatty pork jowl that is similar to bacon or pancetta. I love the flavor it adds to the dish.

To prepare spaghetti carbonara start by putting a pot of salted water on the burner to cook the pasta. In the meantime, remove the pork rind from the guanciale 1 and cut it first into slices and then into strips about 1/2" (1cm) 2 thick. The removed rind can be reused to flavor other things.

What cheese should I use in carbonara? Pecorino Romano, a sharp sheep's milk cheese, can lean salty, especially when combined with cured pork in carbonara, but a 50:50 ratio of Parmigiano-Reggiano and Pecorino Romano hit the ideal mark, balancing sharp, salty, and nutty flavors.

Carbonara is traditionally made with guanciale, or cured pork jowl, though pancetta is often substituted, and both are fatty, salty and deeply savoury.

Or not – because it turns out the Italians don't use good old streaky for carbonara, they prefer pancetta, which is dry cured, generally unsmoked, and usually comes in slabs rather than mimsy little slices.

The difference between modern carbonara and classic carbonara lies primarily in the ingredients. Classic carbonara is made with just bacon, Parmesan cheese, and eggs while modern carbonara often includes additional ingredients such as garlic, onion, cream or milk, parsley, and sometimes even peas.