A true Italian classic – or breakfast pasta, as my American wife calls it – spaghetti alla carbonara, an explosion of flavour within the usual Italian simplicity.
It is however very possible that this dish came to life when the American troops brought their breakfast habits to Italy, during WWII, so eggs and bacon! But it immediately got adapted to the cuisine in the region of Lazio, where the use of cured pork meats in other pastas was already common.
Anyway, the official list of ingredients is:
Guanciale (cured pork cheek, unsmoked – use unsmoked pancetta if you cannot get guanciale!)
Eggs
Pecorino Romano (you can cut it with some parmigiano, but the original is 100% pecorino romano!)
Black pepper
Spaghetti
and lots of Love and Attention!
Enjoy