Spaghetti alla Carbonara

Carbonara is Rome. Not the tourist version drowning in cream, but the real thing -- guanciale crisped until golden, tossed with spaghetti al dente, and finished with a velvet emulsion of egg yolk, Pecorino Romano, and cracked black pepper. The heat of the pasta cooks the egg just enough, creating a sauce that clings to every strand.

The origins are debated -- some say it was born in the coal mines of Lazio, others credit American soldiers bringing bacon and eggs to Rome after the war. What is certain is that every Roman nonna has her own version, and every one of them will tell you theirs is the only correct one.

At Maestri, we honour the Roman tradition. No cream. No shortcuts. Just four ingredients, perfected.