Pasta alla Carbonara

Pasta alla Carbonara is a traditional Italian dish from Rome, featuring spaghetti or similar pasta coated in a creamy sauce made from eggs, Pecorino Romano cheese, and black pepper. It typically includes guanciale (cured pork cheek) or pancetta, which is cooked until crispy. The heat from the pasta gently cooks the eggs, creating a rich, silky sauce without using cream. The dish is celebrated for its simplicity, relying on high-quality ingredients and technique to achieve its bold flavor and smooth texture. It’s a classic example of Italian culinary minimalism, emphasizing flavor and tradition.