Carbonara

Like amatriciana sauce, pasta alla carbonara is another speciality of the Lazio region, making use of guanciale, air-dried pig cheek. The pork (nowadays usually replaced with pancetta) is cubed and fried in oil until crisp. This is then stirred into a seasoned mixture of beaten eggs and grated Pecorino let down with a little of the pasta cooking water. The freshly drained pasta, traditionally bucatini, is then stirred into the sauce so that the egg mixture just coats the pasta but does not cook.