It's your own creation and we like it! We're just trying to remember what our friends did and we remember that they saved some pasta water to add to the last 'cooking' process when the egg is being cooked by the heat of the pasta. The salted pasta water helps retain some moisture that gets lost as the beaten eggs are cooked. Is guanciale pretty much the same as pancetta?
You are viewing a single comment's thread from:
Nope guanciale takes spices in the preparation and has a more unique flavour which reminds me of spanish Jamon Iberico, nothing like like it though.
Ah ok, more flavorful with the spices, but still (at least from the pictures) looks fatty like pancetta. Good addition to the dish ;)
Pancetta will substitute just fine ofc, it's also delicious. Guanciale is just more rich but it's pretty hard to find unless you got an Italian deli nearby.