Food & Wine / Photo by Greg Dupree / Prop Styling by Julia Bayless / Food Styling by Julian Hensarling Italian carbonara is famously rich, combining pancetta or guanciale (cured pork jowl), egg yolks, and cheese. Chef Linton Hopkins adds his own Southern accent to the dish with house-cure...
Traditional spaghetti alla carbonara uses guanciale, which is cured pork jowl/cheek. Unlike bacon, it's not smoky. It's sold in both rolled and slab form. If you would like to use it for this recipe, buy it in slab form and dice it. You can also use pancetta, which, like bacon,...
‘jowl bacon’). The ingredients and method are all correct but he’s transcribed the dish asspaghetti alla madrigiana. To Chioni’s northern Italian ears, that was probably how the dish’s name sounded when pronounced by one of his presumably Roman comrades. Chioni, however, made a ...