re: #465 prairiefire

I added pulled pork to Spaghetti Carbonara to give it more heft for dinner. It turned out well.

For “real” carbonara, you need to find a butcher who’ll whack you off a solid hunk of bacon, unsliced, that you can turn into lardons - roughly half-inch cubes of bacony goodness, fried to the point that they’re crispy on the outside but still chewy on the inside, then slowly simmered with the rest of the sauce. It’s completely different than using sliced bacon, and better in my opinion, although using “better” when describing bacon is sort of a pointless exercise.