La Carbonara

Carbonara is one of Italy’s most recognised pasta dishes, yet the traditional recipe is remarkably focused: pasta, guanciale, egg, Pecorino Romano and black pepper.

What is authentic Carbonara?

Traditional Carbonara is associated with Rome and uses eggs and cheese to create its creamy texture. The sauce is not based on cream. Instead, the warmth of the pasta helps emulsify egg, Pecorino Romano and pasta water into a glossy coating.

Why guanciale matters

Guanciale is cured pork jowl. As it cooks, it releases flavourful fat and develops crisp edges, giving Carbonara much of its characteristic savoury depth.

Pecorino Romano and black pepper

Pecorino Romano brings sharp, salty flavour while freshly ground black pepper adds warmth and aroma. Together with egg and guanciale, these ingredients make the dish rich without needing a heavy sauce.

Does Carbonara contain cream?

Traditional Roman-style Carbonara does not require cream. Its creamy consistency comes from the emulsion of egg, cheese and hot pasta water.

Carbonara at Pastaus Valletta

The Pastaus menu lists Carbonara with eggs, guanciale, pepper and Pecorino Romano D.O.P. Guests can pair it with a fresh pasta shape from the available Pastaus selection.

Where can you eat Carbonara in Valletta?

Pastaus is in Old Theatre Street, Valletta, and serves Carbonara as part of its traditional pasta sauce selection alongside Cacio e Pepe, Amatriciana and Gricia.

Carbonara FAQs

Is Carbonara an Italian dish?

Yes. Carbonara is an Italian pasta dish strongly associated with Rome and the Lazio region.

What cheese is used in Carbonara?

Pastaus uses Pecorino Romano D.O.P. in its Carbonara.

Can I choose fresh pasta with Carbonara at Pastaus?

Pastaus is built around a choose-your-pasta, choose-your-sauce concept, subject to the fresh pasta selection available.

See the Carbonara on our menu Book a table

Pasta Alla Norma

Pasta alla Norma

Pasta alla Norma (pasta alla norma), earlier called “pasta con le melanzane” (“pasta with eggplant”) is an Italian dish of pasta and eggplant. It is typical of Sicilian cuisine,from Catania in particular.

Main ingredients we have pasta, tomato, eggplant, ricotta salata
It is made of spaghetti or other pasta with tomato sauce, covered with slices of fried eggplant and served with grated ricotta salata cheese and often basil.

Spaghetti alle Vongole

Spaghetti alle Vongole

Spaghetti alle vongole is a classic Italian dish of spaghetti tossed with clams, garlic, white wine, parsley and an optional touch of chilli — light, aromatic and ideal as a starter, main or to share.

What it is

Spaghetti alle vongole is a simple seafood pasta from Italian coastal cuisine. The flavour comes from fresh clams (vongole), garlic, white wine and parsley, with chilli used optionally for heat. The emphasis is on fresh ingredients and clean, briny flavours rather than heavy sauce.

Core ingredients

• Spaghetti
• Fresh clams (vongole)
• Garlic
• White wine
• Fresh parsley
• Chilli (optional)

How it’s made — at a glance

Classic preparation is straightforward: pasta is cooked until al dente while clams are steamed briefly with garlic and white wine so they open and release their juices. The pasta is then tossed with the clam cooking liquid and finished with parsley (and chilli if you like). Reserving a little pasta cooking water helps emulsify the sauce and bind the flavours.

Serving suggestions

• Serve piping hot; the dish works as a starter or a main and is often shared.
• Keep accompaniments simple so the clam flavour remains central.
• If you have dietary needs (for example, gluten intolerance or shellfish allergy), please check with our staff before ordering.

Enjoy this at Pastaus Valletta

Want to try our version of this classic? Join us at Pastaus Valletta. View our current offerings on the menu page or book a table to reserve a place.

Taste the story — join us at Pastaus Valletta.