Used the Guanciale to make Carbonara last night. This is good stuff. Just a touch of sea salt at the end to get the seasoning corrected (had a little burnt taste from slightly over cooking the guanciale...dang!)
We followed Mario's recipe but chickened out at the end with the yolk and mixed it all in. So, in the end it had the proper yellow color of traditional carbonara, but not the surprise of an intact yolk like Mario serves at the restaurant.
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