How to make a proper Carbonara (as a non Italian)?

Welcome back my Franchizz!

One thing we are not going to do is to add cream into our Carbonara as well as lardons, which is the way I grew up eating back home in France to be honest.
But I now know better so I will not do as such.
Now I have to admit, my Italian butcher didn't have any Guanciale (from the pork jaw) ready so I had to settle for the next best thing, pancetta (from the pork belly).
My favourite is 100% with an Al Peppe Guanciale, not even a question but it is what it is, so now you know! Be better, lol.

I can see you've already stopped reading and already gathering the ingredients..

Well I don't blame you, let's get cooking, shall we?!
Bon Appétit!

If you enjoyed this recipe, please like, comment and share and I'll catch you on the flip side.

FULL RECIPE:
https://chefromainavril.com/tradition...

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