Spaghetti Alla Carbonara made with only few ingredients. Pecorino

Romano cheese is a cheese used and it is from sheep not cow. It is salty and strong in flavour. Very rich! People sometimes use Parmigiano Reggiano (Parmesan) cheese. Guanciale is used, it is cured pork cheek. It is salty and is the traditional meat for Carbonara. Please DON’T use bacon because it is smoked and not cured. You can use pancetta or a good Italian salami. If you are vegetarian you can make Asparagus Carbonara, but please make sure SPAGHETTI ALLA CARBONARA FROM ROME OF ITALY AND THE ONLY CARBONARA that’s exists contains only few ingredients. DON’T USE CREAM, most Italian pasta is creamy because of the cheese and the salty starchy pasta water.