The original spaghetti carbonara: take good quality spaghetti, trenette or linguine (ideally „al bronzo“ ie with a roughed-up surface so that the sauce sticks better), use guanciale (cured and air-dried pig’s cheek, not smoked) and not bacon, please, as well as eggs with additional egg yolks rather than cream, Pecorino cheese (ideally from Sardinia), parsley, plus seasoning and a good dollop of the hot noodle water. Then you have the real McCoy. Pile onto a warm plate, stop talking and eat quickly…….
Recipe to download (Hauptgang)