Spaghetti Carbonara
If there’s one dish that truly captures the soul of Roman cuisine, it’s Spaghetti Carbonara. Creamy, savory, and surprisingly simple, this beloved pasta doesn’t rely on heavy sauces or fancy ingredients—just quality eggs, sharp Pecorino Romano, crispy pancetta (or guanciale), and freshly cracked black pepper. That’s it. My first encounter with real Carbonara happened in a cozy little trattoria hidden in Trastevere—it completely blew me away. No cream, no garlic-heavy overload—just a silky, golden sauce that clung to each strand of spaghetti like a warm hug. The secret? Timing and technique. This recipe stays true to that tradition, balancing rich …
