🍝Carbonara

An egg-and-cheese emulsion pasta from Rome. No cream, no heavy sauce. The key is temperature control: toss hot pasta with beaten eggs and cheese off the heat so the residual warmth cooks the eggs into a glossy coat without scrambling them. Salt and pepper are essential; guanciale (cured pork jowl) is traditional, but pancetta or bacon works. Reserve pasta water to adjust the sauce consistency.