2 Comments

  1. Hi Dean,
    thank you so much for posting your Carbonara version, it’s amazing!

    Yep, it would be better to cut the rind off the guanciale for Carbonara or Amatriciana, however it can be recovered by putting it in a soup where it not only enriches the taste but by softening it becomes a dish itself since it is used a lot in Italian cuisine.

    1. Thankyou so much for your positive feedback Fiorenza, and of course for you and the team here for such a fantastic recipe that even a novice to Italian cooking like me can easily follow.

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