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BEST IN TOWN

BEST IN TOWN

LET'S MAKE

LET'S MAKE

SINCE 1954

Spaghetti alla carbonara served on a white plate, coated in creamy sauce with guanciale pieces
Spaghetti alla carbonara served on a white plate, coated in creamy sauce with guanciale pieces

ROME

Carbonara was born in Rome from simplicity and instinct. Eggs pecorino guanciale black pepper and no cream.

Some trace it to post war cooks using American rations,

others to Roman shepherds and coal workers craving real fuel.

Its true origin matters less than the result.

Carbonara was born in Rome from simplicity and instinct. Eggs pecorino guanciale black pepper and no cream.

Some trace it to post war cooks using American rations,

others to Roman shepherds and coal workers craving real fuel.

Its true origin matters less than the result.

FEW INGREDIENTS

STRONG OPINIONS

TIMELESS ATTITUDE.

TIMELESS ATTITUDE.

Vintage illustration of an Italian carbonaro, a charcoal worker traditionally linked to the origins of carbonara
Vintage illustration showing eggs, pasta, and cheese, symbolizing the traditional roots of carbonara

START HERE

WHAT YOU NEED

SERVINGS: 4

PREP TIME: 30 MINUTES

TO START

PASTA (SPAGHETTI OR RIGATONI)

400G

GUANCIALE

150g

EGG YOLKS

4

PECORINO ROMANO

80g

BLACK PEPPER

TO TASTE

WHAT YOU NEED

SERVINGS: 4

PREP TIME: 30 MINUTES

TO START

PASTA (SPAGHETTI OR RIGATONI)

400G

GUANCIALE

150g

EGG YOLKS

4

PECORINO ROMANO

80g

BLACK PEPPER

TO TASTE

PREPARE THE

GUANCIALE

PREPARE THE

GUANCIALE

PREPARE THE

GUANCIALE

INGREDIENTS

GUANCIALE

150g

HOW TO MAKE IT

Cut the guanciale into even strips.

01

Place it in a cold pan and cook over medium heat until crispy.

02

Turn off the heat and set aside with its rendered fat.

03

Keep the heat at medium so the guanciale slowly renders its fat rather than frying and browning too fast

INGREDIENTS

Spaghetti or rigatoni

400g

Coarse salt

10g per 1L water

HOW TO MAKE IT

Bring a large pot (about 4L) of salted water to a boil.

01

Add pasta and cook it until al dente.

02

When ready, drain the pasta, reserving 1 cup of the cooking water.

03

Salt the water early. Don’t overdo it, since the sauce is already savory.

COOK THE

PASTA

INGREDIENTS

Egg yolks

4

Pecorino Romano PDO

80g

HOW TO MAKE IT

In a bowl, combine the egg yolks, grated Pecorino Romano, and plenty of black pepper.

01

Add a splash of pasta water and mix until you get a thick, smooth cream.

02

Using room-temperature eggs helps the sauce emulsify smoothly.

MAKE THE

SAUCE

HOW TO MAKE IT

Remove pan with guanciale off heat.

01

Add drained pasta to the pan. Toss to coat in rendered fat.

02

Add the egg and cheese mixture while stirring continuously.

03

Add pasta water little by little, until the sauce becomes creamy.

04

Always turn off the heat before adding the pasta. The pasta should be hot enough to activate the sauce, not cook it.

TIME TO MIX

EVERYTHING

THANK YOU

ENJOY

BUON APPETITO!

BUON
APPETITO!

BUON APPETITO!

Plate of spaghetti alla carbonara with creamy egg sauce and crispy guanciale on a black background

HOW WE MADE IT

IN OUR KITCHENS

IN OUR KITCHENS

IN OUR KITCHENS

LUCA

MAJA

GAIA

GAIA

ANDREA

ALBERTO

LUCA

MAJA

GAIA

ANDREA

ALBERTO

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Prepared with passion and debates over the number of yolks

Framer Awards 2025

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