Spaghetti alla Carbonara

A golden tangle of spaghetti coated in a velvety cream of eggs and Pecorino Romano, dotted with crispy cubes of guanciale and fragrant with a generous grind of black pepper. The dish arrives steaming, glossy, and enveloping, with an irresistible balance of saltiness, richness, and peppery warmth. The texture is creamy but not heavy, with the crisp contrast of browned guanciale. It is one of the most beloved pasta dishes of the Roman lunch table, but it finds a place at the table at any hour.