Pasta alla Carbonara
A classic Italian tradition and iconic dish using spaghetti but spaghettoni, fettuccine, rigatoni and other larger short pasta types. An important rule is definitely no cream is added, the creaminess is from eggs, cheese and even a touch of pasta water. The only acceptable variation is either guanciale to pancetta and pecorino romano to parmigiano, or 50:50 cheese mix. Let’s create this epic dish. Serves approx. 4 people INGREDIENTS: 200g guanciale or pancetta: remove rind, d