Chef Lucas Biffi's Secret to Perfect Carbonara (And Why He Never Adds Cream)

Ask any Roman cook and they'll tell you the same thing Chef Lucas Biffi tells every guest at his table: real carbonara has never seen a drop of cream.

The four ingredients that matter

• Guanciale, cured pork cheek, not bacon or pancetta, for real depth of flavour.

• Whole eggs and extra yolks, for a sauce that's silky rather than scrambled.

• Pecorino Romano, sharp and salty, grated fine.

• Fresh cracked black pepper, generous and coarse.

Lucas's tip for the silkiest sauce

The trick is temperature, not cream. Take the pan off the heat before adding the egg and cheese mixture, and toss constantly so the residual heat thickens the sauce without scrambling it.

Why this dish is Lucas's signature

Trained in Rome, Lucas treats carbonara as a technique dish rather than a shortcut meal, and finishes it tableside so guests watch the emulsion come together in real time.

Want Lucas to make it for you at home? Book his Carbonara experience for 4 to 12 guests.