Alright, listen up! We're making real-deal Pasta Carbonara. No cream, no nonsense. Just authentic, Roman goodness. This recipe uses guanciale, the proper cured pork cheek, not bacon (though I understand if that's all you can find in a pinch, just adjust the salt accordingly). Pay attention to the details, and you'll have a restaurant-quality dish in no time.
Recipe: Pasta Carbonara with...
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