Neil joins long time friend and fellow chef Steve Manfredi to learn the secret of a perfect Carbonara the italian way! This is essentially a Roman dish and, like many well-loved dishes, has been tampered with by chefs and home cooks to the point where the original, elegantly simple preparation has been lost. The Italian original uses air-dried pork cheek- guanciale- not bacon, which in any case is smoked. While it is difficult or near impossible to get here in Australia, air-dried pork belly- pancetta- is acceptable. It contains no cream- an infuriatingly silly addition that seems to have gained in popularity.