pancetta

Rich, velvety, and unapologetically indulgent—this pasta pays homage to the classic Roman carbonara with a few accessible twists. Al dente spaghetti or rigatoni is tossed in a silky sauce of egg yolks, Parmesan, and Pecorino, gently warmed by the residual heat of crispy pancetta and fragrant garlic. No cream needed—just technique and timing. A splash of starchy pasta water brings it all together into a glossy, peppery coating that clings to every bite. Ideal for cozy dinners, date nights, or when you crave something simple yet spectacular.