, Recipe Reviews
04 8th, 2010 |
I’ve always used bacon for carbonara, but for the kick-off of this quest, I decided to go all out and try the pancetta. I got it at the deli counter of a local grocery store (which is what, I believe, the Americans refer to as a supermarket). Lesson #1: Don’t say, “Whatever,” when they aske you how you want it sliced, or you’ll take the chance of winding up with something like this:
It’s kind of hard to chop that into the one-inch cubes De Laurentiis calls for in her ingredient list. Well, mistakes at the deli counter or the cutting...