Spaghetti carbonara is one of the simplest, most satisfying dishes you can have in your repertoire as a home cook. It's so ...

But, thanks to the fact that fully-cured pancetta isn't smoked, it presents a saltier, meatier, pork-forward taste than bacon, more comparable to a leaner guanciale. It's worth noting that some ...

Meanwhile, cook the pork (guanciale, pancetta or bacon) until slightly crispy. Add the drained, cooked pasta to the skillet with the pork, stirring to combine. Transfer the pasta to a serving bowl.

Finally, thick pancetta bits add a salty punch to every other bite. Traditional carbonara has just five ingredients: pasta, eggs, guanciale (cured pork jowl), Pecorino Romano cheese, and freshly ...

Ingredients: 1 tbsp olive oil 150g guanciale, finely chopped or rindless unsmoked fatty pancetta 1 garlic glove, bashed 200g spaghetti or fettuccine 4 good quality egg yolks (two are optional ...

Use pancetta if you can’t find the cured pork cheeks. For the sauce, put the guanciale and onion in a pan with the oil and chilli, and fry gently for about 4-5 minutes. Add the white wine and ...