If you've ever had traditionally made carbonara, the chewy, salty bites of meat in your pasta were likely guanciale. This ...

You won't be able to replicate the distinct taste that comes from the aging process, but by adding flavors associated with ...

Thinly sliced, unsmoked, streaky bacon rashers will make a suitable substitute if you can’t get pancetta. The cubes are fried and used in soffrito (the Italian version of a mirepoix) to give a ...

If you're a carbonara fan but want to make this dish feel a little more like breakfast, you just need to add one key ...

If you can’t find guanciale, substitute pancetta or bacon. American bacon will have a much smokier flavor than the Italian meats but will still be delicious. Depending on the variety and brand ...

You can substitute shells, rigatoni ... Heat a large Dutch oven over medium. Add pancetta, and cook, stirring often, until browned, about 6 minutes. Add mushrooms, and cook, stirring occasionally ...

If you can't find them at your local market, substitute a combination of scallions and spring ... When the oil is hot, add the pancetta. Cook until the pancetta softens and releases some fat, about 3 ...

You should use guanciale, cured pig cheek, although you could substitute the less tasty pancetta. Use pecorino cheese here rather than the posher (and dearer) Parmesan.

If you don't have a way to steam and foam milk, you can omit it or substitute a small dollop of unsweetened ... Simmer for 10 minutes, until the soup is thick. Sauté the pancetta in a small pan until ...

Pancetta is made from pork belly that has been salt cured and often spiced, and is a popular addition to risottos, stews and soups for the salty depth of flavour it brings to a dish. It is generally ...

Pancetta is made from pork belly that has been salt cured and often spiced, and is a popular addition to risottos, stews and soups for the salty depth of flavour it brings to a dish. It is generally ...