![Gotino](http://www.lasaluminany.com/cdn/shop/products/LaSalumina_Gotino_168-v2_{width}x.jpg?v=1639002924)
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.