A Foodie's Guide to the Best Bacon for Carbonara

The best bacon for carbonara is often a matter of personal preference. But if you want to follow a guide for what could be your first-ever pasta carbonara bacon dish, we've got you covered in this mini guide.

Types of Bacon for Your Carbonara

Back Bacon
Back bacon, a leaner alternative to streaky bacon, is cut from the pork loin. Known for its round shape and ham-like texture, it's a popular choice for breakfast sandwiches.

Middle Bacon
True to its name, middle bacon is cut from the side of the pig and combines the lean meat of back bacon with the fatty streaks of belly bacon, offering the best of both worlds. 

Premium Streaky Bacon
The most popular variety found in supermarkets, comes from pork belly and is distinguished by its layers of fat and meat. It cooks to a perfectly crispy texture, offering a rich, smoky flavour that's hard to resist.

Pancetta
Pancetta is not exactly bacon, but it is often used interchangeably for carbonara dishes. Both are cured meats, but Pancetta is unsmoked, while bacon is smoked. 

Guanciale
This is also not exactly bacon, but if you want an authentic carbonara that the Italians will approve of, this salt-cured meat product made from pork jowl or cheeks is your best bet.

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