Pasta Carbonara has evolved as a dish depending on where the kitchen's located and who's at the table.
Some claim Italy's Umbria region gets first dibs with their 1931 tourism guidebook, but a Chicago restaurant guide printed the first recipe before Italy's Cucina Italiana did in the 1950s. With 13th-century culinary ties to Milan and Tuscany, Carbonara didn't become the trademark dish of Rome until after it was mentioned in a popular 1949 movie scene set in a Roman restaurant.
And just like its mixed up origin story, Carbonara's ingredients have changed over time and place, too. Guanciale is traditional in some areas while pancetta is top choice in others (and some hungry historians suggest that bacon is best though others insist that suet makes up the truest time travel dish).
Which version is best? It’s difficult to argue with our mouths full. So snag our Carbonara dinner collection to enjoy taste testing for yourself.
Each collection serves 4+ and includes:
- recipe card: to make our Public Smokehouse staff's favorite version of Carbonara
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Guanciale: Pork jowl (whole muscle under the cheek) we cured with garlic, juniper berries, black peppercorns, bay leaves, nutmeg, and red wine. Good Food Award Finalist. each piece about 8oz, ready to slice or dice at home
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Pancetta Tesa: Pork belly we cured with bay leaves, garlic, nutmeg, black peppercorns. each piece about 8oz, ready to slice or dice at home
- Northwoods Parmesan: The Cheese Brothers age their parmesan over 12 months in the Northwoods of Wisconsin. 5 oz wedge. Keep refrigerated.
- Organic Tagliolini egg pasta: Cipriani's makes their egg tagliolini exclusively at their facilities in Venice. 8.83 oz box. Store in a cool, dry place.