i just got ‘reprimanded’ for using pork belly instead of pork cheeks like what the fuck
As an Italian (I know I’m sorry) I almost always use bacon, sometimes pancetta if it’s at the store, for this exact reason. Guanciale is waaay too expensive and makes carbonara from an easy cheap dinner into needless expense.
4 points
Besides, unless you’re in some parts of Lazio, or have the good fortune of having a good salumeria closeby, most of the guanciale (and pecorino for that matter) is going to be bland industrial bs.
Might as well make tasty food with good, local stuff (when possible). Anything else is class performance (not ok) or diaspora nostalgia (very valid).
