I do eat pork, so I’ve made many a traditional carbonara, however I saw this recipe and couldn’t resist. Thought I’d post as I’ve spoken to people before who would love to try the dish, but don’t eat pork and thought it may be of interest to others.
Essentially, you crisp up pastrami instead of guanciale/pancetta and follow all the usual steps.
I used sliced pastrami, but I think that getting a large block and slicing into batons would be a nicer textural difference.
I also have some beef fat in the freezer that I would use next time to get that rich mouth feel that standard oil, rather than pork fat, just didn’t quite achieve.
A heavily peppered pastrami would be delicious, but I did add a good dose of freshly ground black pepper as well
Southern_Fan_9335
I don’t eat pork (not a religious thing, I just can’t stand it) but I loooove pastrami. Thanks for the idea!
7itemsorFEWER
I would use corned beef instead. Same reason you dont use smoked bacon. Its not the correct flavor.
Though I suppose if youre already bucking the pork, whats the difference.
3 Comments
I do eat pork, so I’ve made many a traditional carbonara, however I saw this recipe and couldn’t resist. Thought I’d post as I’ve spoken to people before who would love to try the dish, but don’t eat pork and thought it may be of interest to others.
Essentially, you crisp up pastrami instead of guanciale/pancetta and follow all the usual steps.
I used sliced pastrami, but I think that getting a large block and slicing into batons would be a nicer textural difference.
I also have some beef fat in the freezer that I would use next time to get that rich mouth feel that standard oil, rather than pork fat, just didn’t quite achieve.
A heavily peppered pastrami would be delicious, but I did add a good dose of freshly ground black pepper as well
I don’t eat pork (not a religious thing, I just can’t stand it) but I loooove pastrami. Thanks for the idea!
I would use corned beef instead. Same reason you dont use smoked bacon. Its not the correct flavor.
Though I suppose if youre already bucking the pork, whats the difference.