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I made some spaghetti carbonara with Canadian salt pork and it

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Thread replies: 6
Thread images: 3

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I made some spaghetti carbonara with Canadian salt pork and it turned out super salty (I didn't even salt the water to make up for the saltiness of the pork), almost inedible. Any way I can remedy this or is the spaghetti going in the trash? Gonna try rinsing the salt pork next time, if that doesn't work then it's back to bacon I guess.
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>>9341362
spaghettifag here, what's salt pork?
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Make a second batch of spaghetti carbonara but with no pork, then combine it with the salty one you already cooked
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>>9341362
Spaghetti is gone, unless you double or triple the recipe and mix together. Soak your salt pork and change the water every ~5 hours, boil it a bit if it's really salty
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>>9341369
Basically just an uncut slab of bacon, cured in salt, not smoked, with more fat than most bacon.

>>9341379
Yeah I just read online that I'm supposed to boil it first. Fuck it, it's not worth the trouble. Only reason I bought it was cause it was cheaper than bacon.
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>>9341382
>cheaper than bacon
Thread posts: 6
Thread images: 3


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