Spaghetti alla Carbonara is glossy, peppery, and deeply savoury, with a silky sauce made only from eggs, Pecorino Romano, rendered guanciale fat, and starchy pasta water. The finished dish should be creamy without cream, with crisp-edged guanciale and a bold bite of black pepper.

Cacio e Pepe is a deceptively simple Roman pasta with a silky, pepper-laced cheese sauce that clings to every strand of spaghetti. Sharp Pecorino Romano and freshly toasted black pepper create a bold, savory dish that tastes far richer than its short ingredient list suggests.