Carbonara – the (Proper-ish) Way

Let’s get one thing straight: there is no cream in carbonara. Never has been, never should be. If you’ve been adding it – don’t worry, we’re not judging (well… maybe a little). But today, we’re setting the record straight with a recipe that’s as close to traditional as you can get without a Roman nonna breathing down your neck.

This is weeknight comfort food with big weekend flavour. It’s salty, silky, cheesy, and comes together in less time than it takes to scroll through takeaway apps.

🍝 What even is carbonara?

Carbonara is a Roman pasta dish made with just a handful of ingredients: cured pork, eggs, hard cheese (Pecorino or Parmesan), black pepper, and pasta water. That’s it. The heat from the pasta gently cooks the eggs, creating a glossy sauce without a drop of cream. It's pure alchemy.

🔄 Swaps & Substitutes:

• Guanciale hard to find? Pancetta works well. Bacon in a pinch, but the flavour won’t be quite as deep.

• No Pecorino? Parmesan is fine. The cheese police won’t knock.

• Veggie version? Swap pork for mushrooms, but be aware it won’t technically be carbonara – still tasty though.

This dish is all about technique and timing. It’s quick, it’s comforting, and once you’ve nailed it, it’ll be on regular rotation. And best of all? You’ve officially earned the right to side-eye anyone who puts cream in their carbonara.

Go forth and cook – the Italian way (ish). 🇮🇹