Authentic Carbonara: The Roman Way

Forget everything you think you know about carbonara. Real Roman carbonara contains no cream, no garlic, and definitely no peas. Let me share my nonna's secret recipe.

Ingredients (Serves 4)

• 400g spaghetti or rigatoni
• 200g guanciale (cured pork cheek)
• 4 large egg yolks
• 100g Pecorino Romano, finely grated
• Black pepper
• Salt for pasta water

The Method

1. Prepare the guanciale: Cut into small strips and cook in a pan until the fat renders and it becomes crispy.

2. Mix eggs and cheese: Combine egg yolks with most of the Pecorino and plenty of black pepper.

3. Cook the pasta: Use plenty of salted water. Reserve 1 cup of pasta water before draining.

4. Combine everything: Work quickly off the heat. Toss pasta with guanciale, then add egg mixture with a splash of pasta water. The residual heat cooks the eggs into a creamy sauce.

The Secret

The key is temperature control. Too hot and you get scrambled eggs. Too cool and the sauce won't emulsify. Practice makes perfect!

Buon appetito!