A classic Roman pasta where eggs, pecorino romano, and starchy cooking water emulsify into a creamy sauce without any cream, tossed with crisp guanciale and toasted black pepper.
A proper Roman carbonara: spaghetti tossed with crisp guanciale, pecorino romano and eggs beaten into a glossy sauce with starchy pasta water. No cream, just the classic emulsion.
Eggs set over a warm, toasty tomato and red pepper sauce, finished with crumbled feta and fresh parsley. A comforting one-pan dinner with soft pita for scooping.
