Carbonara
"Carbonara is a Roman pasta dish made with egg yolks, Pecorino Romano cheese, guanciale (cured pork cheek), and black pepper—absolutely no cream. The heat of the pasta cooks the raw egg into a silky, creamy sauce that coats each strand. It's Rome's most iconic dish, fiercely protected by locals who consider adding cream a culinary crime."
Logistics
Moderate
Vibe
Rich, traditional
Duration
30-45 minutes
Best For
Foodies
The Backstory
Carbonara's origins are debated but likely emerged in mid-20th century Rome. The dish relies on precise technique: the egg must coat the pasta without scrambling. It must be made with guanciale, never bacon or pancetta.
Local Secret
"If the menu lists cream in the carbonara, walk out immediately—it's a tourist trap. Order at lunch when kitchens are freshest. Traditional pasta shapes are rigatoni or tonnarelli."