Rigatoni pasta coated in a silky sauce made from egg yolks, crispy pancetta, and a generous amount of Parmesan cheese.

Carbonara is more than just a pasta dish—it's a challenge. No cream, no shortcuts—just yolks, Parmesan, guanciale, and the perfect technique. Legend has it that it was first created for Italian coal miners, inspired by the word "carbone" (coal). This dish retains that spirit of simplicity and strength: the guanciale adds a salty crunch, the sauce delivers a velvety texture, and the rigatoni captures every drop of this richness.