For many it is an Italian classic: spaghetti carbonara. Pasta with pecorino, i.e. hard cheese made from sheep's milk, as well as with eggs and guanciale, which is bacon from the pork cheek.
This is how the original Roman version works, tried and tested for generations. Deviations are actually not allowed. Just in case you or your butcher can't find guanciale, you can also use pancetta, i.e. belly bacon with the thick white stripes, available at any good butcher's counter.
In this country, we unfortunately do not always prepare the pasta dish true to the original, often with ham or even cream. Both have no place in a carbonara.
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