CARBONARA

Carbonara is a beloved Roman pasta dish that exudes simplicity and decadence. The sauce is created by whisking eggs, typically raw or sometimes lightly cooked, with grated Pecorino Romano or Parmesan cheese, and a generous amount of freshly ground black pepper. Cubes or slices of pancetta or guanciale, which are both types of Italian cured pork, are cooked until they’re golden and crisp. The cooked pasta, often spaghetti, is then swiftly combined with the pancetta or guanciale, allowing the residual heat to gently cook the eggs, creating a creamy and velvety coating for the noodles. The result is a harmonious blend of silky, savory, and slightly smoky flavors, punctuated by the boldness of black pepper.