Region: Rome (Lazio)
Shelf life 2 days from delivery (keep refrigerated)
Moderate skill required to cook
Takes 10 minutes
The manifesto of a proper carbonara sounds revolutionary: Not even egg yolks (only whole eggs), nor pancetta should properly be in the pot, no butter, no oil... We’ve all been doing it wrong all these years: proper carbonara is made with whole eggs, pepper, guanciale (cured pork jowl) and pecorino romano.
Our recipe gives an (almost) fool-proof way to make the velvety, delicate sauce without it curdling - see the video and recipe for detailed instructions - but don't be distracted once the egg meets the pasta, as even the best method can be foiled by inattention.
Once you have made it once, you will have a technique in your armoury, to impress and satisfy generations to come.