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FreQRiDeR t1_iy97gzk wrote

Reply to comment by Russian_Bear in [homemade] Traditional carbonara by nadtchi

The cheese is what's really salty. Guanciale, not so much, considering the ammount you use.

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Russian_Bear t1_iy9glj4 wrote

I tried the pancetta and I could tell it was quite salty, could be just how it is locally. I tried subbing more parmesan instead of peccorino, but it was still kinda salty, although more tolerable. Maybe I'll find a better Italian deli in town to get some better ingredients or something, otherwise I thinks it's just too salty to cook often

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Dimcair t1_iybajsc wrote

And don't use any salt in the pasta, obviously!

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