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@Acliff
Pancetta is not the same as bacon for carbonara. Pancetta renders out significantly more delicious fat, so no need for butter.
Lardons work ok, but texture isn’t quite there...
Also butter can burn too easily at the start of cooking and change the colour of the sauce for later.
I have used a lump of cold butter to finish carbonaras and egg based dishes, cools the dish/sauce down to limit over cooking.
....is there a cooking thread?