For many it is an Italian classic: Spaghetti Carbonara. Pasta with pecorino, a hard cheese made from sheep’s milk, as well as eggs and guanciale, which is pork cheek bacon.

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, the kind of pancetta with thick white stripes, available at any good butcher’s counter.

Unfortunately, in this country we don’t always prepare the pasta dish true to the original, often with ham or even cream. Both have no place in a carbonara.

Access to all STERN PLUS content and articles from the print magazine


Already registered?