Bucatini alla carbonara

The origins of this now-famous sauce are not at all clear. The most likely is that it was made by the carbonari – charcoal burners – when they were working up in the mountains east of Rome. Whatever its origin, bucatini alla carbonara became a very popular dish all over Italy after the Second World War and was soon known all over the western world. It should be made with guanciale (pig’s jowl cured in the same way as pancetta), which is a traditional pork product from Lazio