Also known as guanciale. The preparation is the same as the rigatino, but made with pork jowl, so the mouth-feel is creamier. This is the traditional choice for making carbonara. Approximately 1/2lb pieces.
Also known as guanciale. The preparation is the same as the rigatino, but made with pork jowl, so the mouth-feel is creamier. This is the traditional choice for making carbonara. Approximately 1/2lb pieces.