Carbonara: The Italian Classic

Few Italian dishes are as loved—and debated—as Carbonara.

Its origins are closely linked to Rome and Lazio, where the recipe became popular in the years following World War II. While its exact beginnings are still debated, Carbonara quickly became a symbol of Roman cooking: simple, satisfying and built around a few essential ingredients.

The traditional recipe is remarkably simple: pasta, guanciale, eggs, Pecorino Romano and black pepper. No cream is needed. The silky sauce comes from combining eggs, cheese and pasta water with the heat of the freshly cooked pasta.

At Buongusto, we believe that respecting tradition starts with respecting the ingredients. Our Carbonara follows the Italian spirit of the original recipe, creating a rich and creamy texture without relying on cream.

But tradition doesn’t mean you cannot make it your own.

Choose your favourite pasta shape and personalise your Carbonara with extras, while keeping the heart of this Roman classic.

Simple ingredients. Ancient tradition. Your Carbonara.