Bucatini Carbonara

"I must have cooked about 15 different version of this classic Roman pasta dish, using different shapes of pasta and alternative ingredients such as pancetta, Parmesan cheese and even flat leaf parsley. Now it’s time for me to show you the very classic way it’s done in Rome, using cured pork cheeks, pecorino Romano and fresh eggs... yes, only three ingredients. When you buy the pecorino Romano, ask for the original type with the black rind and make sure it is not too mature; it should be a little crumbly in texture. You can get it, as well as guanciale, from most Italian delicatessens."