Pasta Carbonara is one of Rome’s most iconic dishes, defined by precision, balance, and respect for tradition. Made with guanciale, eggs, Pecorino Romano, and black pepper, it relies on technique rather than complexity. Despite its simplicity, this dish remains one of Rome’s favorites, equally popular throughout the country. These are five restaurants in Rome that set the standard for carbonara. Learn the authentic recipe: www.tasteatlas.com/carbonara/recipe Da Enzo Al 29 Luciano - Cucina Italia

Home Cooking Sessions: Carbonara. Revisiting the Roman classic. Just a handful of ingredients. Full recipe below 👇🏽😍 - 1. Start by dicing 200g of guanciale in to small pieces or cubes. If you can’t find this, just use pancetta. 2. Throw into a cold pan and bring to med-high. Allow the guanciale fat to render and for everything to start sizzling. Remove once golden and crisp ~7-10 mins 3. Strain some of this fat and set aside 4. Grate up 40g each of parmigiano reggiano and pecorino Romano - us