Rome's legendary dish — spaghetti with a sauce made from egg yolks, aged cheeses, and pancetta. No cream — just the classic recipe.

Carbonara is not just pasta, it's a challenge. No cream, no compromises — just egg yolks, Parmesan, pancetta, and the right technique. They say it was first cooked for Italian miners — “carbonara” comes from the word “carbone,” meaning coal. We have preserved this spirit of simplicity and strength: pancetta adds a salty crunch, the sauce gives it a silky texture, and rigatoni preserves every drop of this richness. This is a dish for those who appreciate classic flavors.