made some legitimate carbonara today
tasted sensational
curious how it would taste like with some actual guanciale
Discussion
How did you make “legitimate” carbonara without “actua” guanciale?
The answer to your question is it would taste amazing!
knew someone was gonna point that out
i used an alternative (don't know exactly what it's called in english), tasted lovely
there wasn't any stores nearby that sold guanciale + it's really expensive too from what i've heard