Food

A place to share what you're cooking and eating on Farcaster.

Carbonara in Italy hits different. Probably because of Pecorino (I sometimes use Parmigiano, due to Pecorino not being available everywhere in Croatia).

Still, amazing.

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Guanciale and pecorino are really hard to find abroad.

I'm in Tokyo now and I had to compromise on the guanciale.
I'm actually using smoked duck breast instead which believe it or not is the closest thing I could find! 

But yeah no pecorino no carbonara

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I mean, you do what you can

But it's not so much about Parmigiano vs Grana. They are very similar. The main difference is that Parmigiano is made with 3 ingredients, Grana with 4. 

The real difference is in the aging. Grana can be 9mo, while parmigiano has to be at least 12 months. This makes Grana cheaper, but also softer/sweeter. While you *can* get older Grana, they always export the cheaper stuff  

IMO it's a noticeable difference in taste. Pecorino is super salty. If you use an older parmigiano it'll have more umami and IMO be a bit closer to what it taste like!

Would it be permisssible, in the absence of Pecorino, to use a 50-50 mix of Parmigiano/Grana Padano? Or would heads roll?