Spaghetti Carbonara
| 400 | g | Spaghetti |
| 150 | g | Guanciale or pancetta |
| 100 | g | Pecorino Romano |
| 4 | piece | Eggs |
| 1.5 | tsp | Black pepper |
Method
Cook spaghetti. Crisp guanciale in pan. Whisk eggs, Pecorino, and pepper. Toss hot pasta with guanciale, add egg mix off heat with pasta water for silky sauce. Serve immediately.
Story
Creamy Roman pasta with guanciale, eggs, and cheese—no cream needed. Rich, comforting, and quick for bar crowds.