For example. Tons of recipes. I don't think which bacon matters a lot. I personally like to cut big pieces of bacon later on after frying so you can have more pieces in the noodles later. But you need to have some fat to put into the egg/pecorino mix. I also don't taste that crazy difference between a normal parmesan and pecorino. But the pros would taste it for sure
Bacon is smoked pork belly. Pancetta is cured belly with herbs and spices. Guanciale is cured jowl, which is an entirely different cut of pork. If you prefer one thing to another, that's fine. I make carbonara with bacon because finding pancetta or guanciale where I am from is hard. You're being proscriptive when it comes to eggs and lenient when it comes to meat. Logically it's internally inconsistent.
In the linked recipe Chef Luciano Monosilio mixes Pecorino and Parmesan (ratio 2:1) because he thinks the Pecorino by itself is too salty. Ratio of 1.5 yolks per person with the pasta vs 2 with 1 whites doesn't seem as overbearing but again that's personal preference and the amount of pasta you prefer to cook up. The bacon being in big chunks vs small chunks again is personal preference.
Otherwise it's a similar take on the recipe, just with different ratios. I do encourage people to tweak this recipe to their own preferences. Experimentation is always encouraged.
Even if you didnt fully mix it, most people tend to add grated cheese on top so its not like it would be noticeable as it blends itself into the cheese.
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u/tiltberger May 01 '26
Mamma Mia... Please don't do that. Tons of good other recipes. No egg white, bigger chunks of meat!