GUanCIaLE!!! 🤌🤌🤌

Growing up in a part of the country that raising hogs was pretty popular, finding jowl bacon is easy enough. It’s just that it is always smoked.

My recipe states that with Guanciale there is no need for cream, but if you substitute the Guanciale you’ll need an alternative source of fat and that can be cream

why is cream also the “high iq” play? I genuinely don’t know

Because it’s easier to make a creamy, emulsified sauce by just adding cream, which is already emulsified fat and water.

Or a different fatty meat.

Half of the reason is that Carbonara is not a traditional recipe, like it’s often purported to be. It was created in the 1950s with ingredients that were originally part of American rations and were replaced by the ones we know today during the period of economic growth post-WW2. The other half is the fact that even Michelin star chefs use cream in their recipes, which I guess is also in reference to how early Carbonara recipes looked like.