Katie Parla
Rome-based food writer and historian. Author of Tasting Rome.
Speaks to 2 threads
Cited in 2 places
- Carbonara/ Commentary
“Guanciale is cured jowl. Its fat melts at a lower temperature than pancetta, which is why it slicks the pan rather than crisping into it.”
Tasting Rome — Clarkson Potter (2016) - Carbonara/ Argument
“The jowl has a specific funk and a fat profile that nothing else replicates. Substitutes change the dish.”
Cured Fat Selection — argued for "Guanciale Only"