Weeknight Meal Recipe: Original Italian Carbonara

by Matt Allison

Original Italian Carbonara

One of the joys of writing about food and preparing meals is that I get to meet great chefs and producers.

As I've shared in the past, we eat very little meat these days, but when we do it's choice grade and pasture reared. My friend Richard Bosman produces amazing charcuterie, one of which is guanciale, made from pigs cheek, incredible fatty, but when cooked into crunchy bite sized treats, is one of the key ingredients in preparing a proper Italian carbonara.

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