Carbonara
Rich, creamy (from the emulsion of eggs and cheese β no cream), salty, and savoury with a peppery bite. The guanciale adds a deep porky flavour and crispy texture.
Ingredients:
- Pasta (usually spaghetti or rigatoni)
- Guanciale (cured pork jowl; pancetta is a common substitute)
- Eggs (just the yolks or whole eggs)
- Pecorino Romano cheese
- Black pepper
Cacio E Pepe (βcheese and pepperβ)
Minimalist and sharp. The dish gets its creaminess from starchy pasta water emulsified with cheese. Itβs peppery, salty, and intensely cheesy.
Ingredients:
- Pasta (typically tonnarelli or spaghetti)
- Pecorino Romano cheese
- Black pepper
Amatriciana
Savory and tangy from the tomato, salty and meaty from the guanciale, with a bit of heat if chili is used. Itβs heartier and more rustic than the other two.
Ingredients:
- Pasta (typically bucatini)
- Guanciale
- Tomato (usually peeled San Marzano tomatoes)
- Pecorino Romano cheese
- (Optional: chili flakes or onion in some versions)
Summary
| Dish | Key Ingredients | Texture/Flavor |
|---|---|---|
| Carbonara | Guanciale, eggs, pecorino, black pepper | Creamy, rich, peppery |
| Cacio e Pepe | Pecorino, black pepper | Cheesy, sharp, simple |
| Amatriciana | Guanciale, tomato, pecorino (sometimes chili) | Tangy, meaty, slightly spicy |