If there is one dish that identifies Rome, it is Carbonara. It is so ingrained you would think the ancient Romans ate it. You’d be wrong. Carbonara is a recent invention, especially by Rome’s standards; this modern classic only came to be after World War II.
Like most of Roman cookery it is hearty and humble. Pasta tossed with crispy sautéed guanciale and then tossed with a raw egg yolk, and copious amounts of fresh ground black pepper and grated pecorino Romano (or, gasp — Parmesan cheese!)
This is bacon and eggs at its all out best. The egg cooks in the hot pasta, melding with the cheese to form a creamy sauce. The pepper cuts the richness of the dish. These poor ingredients have created one hell of a rich dish.
Recommended Spaghetti alla Carbonara: Roscioli