Of guanciale cut into strips for carbonara.
Anyone who has tasted a pasta carbonara with all the trimmings cannot have not also eaten guanciale which is one of the main ingredients (in addition to egg, pecorino romano and pepper).
Of course in many dishes bacon is used but it is not exactly the same thing. The proportion of fat is different.
Here I cut the guanciale into strips but it is also fine in cubes (I think).
Lo aggiungi alla carbonara?
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Photo taken with Canon EOS M100 and lens Canon EF-M 22.
Of the bacon cut into strips for the carbonara – Un peu de bacon coupé en lanières pour la carbonara – Un poco de tocino cortado en tiras para la carbonara – Um pouco de bacon cortado em tiras para a carbonara – Für die Carbonara etwas Speck in Streifen schneiden – Một ít thịt xông khói cắt thành dải cho món carbonara
Add your own comment to this post or read here what other visitors have written. If by chance you haven't discovered it yet, on this site, there is a nice section with lots of recipes; they are written partly by Loris, partly by Luca and international with the Asian cuisine of Dao.
I want to give you some advice for shopping: to prepare Asian rice I normally use this rice cooker, to cut this knife set Victorinox and Asian foods are almost always served in these bowls in ceramic.
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I want to give you some advice for shopping: to prepare Asian rice I normally use this rice cooker, to cut this knife set Victorinox and Asian foods are almost always served in these bowls in ceramic.
If you want to know which are the best-selling cookbooks in the last hour on Amazon click here and if you are interested in finding out which are the best-selling kitchen utensils in the last hour click here.
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