#pancetta

Chef profilesSep 5, 2026

The Egg Trick Behind Chef Ropia's Cream-Free Carbonara

Chef Ropia's carbonara never touches cream — egg and cheese alone create the emulsion. In his book, he thins the egg mixture with cooled pasta water first, which he says keeps it from going lumpy.

IngredientsSep 5, 2026

Same Guanciale, Yet Chefs Use 19g to 67g per 100g of Pasta

Guanciale, pancetta, and bacon are all cured pork, but fat ratio and smoking split them apart. Serious Eats ranks them bacon, pancetta, guanciale — and guanciale use ranges 19g to 67g per 100g pasta.