This spaghetti Carbonara recipe takes it up a notch. Spaghetti Carbonara has become a classic favourite worldwide due to its strong flavours, richness and simplicity. Who can resist that eggy golden colour and flavoursome cheesy sauce that glistens around the pasta with intense pops of cured aged pork. There’s a number of stories where this dish originated but what makes this dish so special are the quality of the ingredients. The aged pork guanciale and the Pecorino cheese are the main flavours that bound this decadent dish together, so don’t skimp on quality, buy a little and buy the best you can afford. The aged Parmigiano-Reggiano adds another level of umami, so buy the real deal imported from Italy. The sauce should be silky smooth and creamy, but cream should never be seen in Spaghetti Carbonara. Enjoy my next level Spaghetti Carbonara

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