Traditional Roman Carbonara with Wellsprout Gut-Health Boost

Rich, silky, and deeply comforting, a proper carbonara is one of Italy's greatest gifts to the table. This is the traditional Roman method:  just eggs, aged cheese, guanciale, and the magic of pasta water. A scoop of Wellsprout Super Green Powder can be whisked into the egg mixture, adding gut-nourishing nutrition without touching the flavour or the texture you came for.

Serves: 2     Prep Time: 10 minutes     Cook Time: 15 minutes

Ingredients

• 200g spaghetti or rigatoni
• 100g guanciale (cured pork cheek)- pancetta works if unavailable
• 2 large whole eggs plus 2 egg yolks, at room temperature
• 60g Pecorino Romano, finely grated, plus extra to serve
• 30g Parmigiano Reggiano, finely grated
• 1 scoop Wellsprout Super Green Powder (optional, whisk into the egg mixture)
• Freshly cracked black pepper, generously
• Fine sea salt for the pasta water

Method

1. Bring a large pot of water to a rolling boil. Salt generously until it tastes like the sea.
2. In a bowl, whisk together the whole eggs, egg yolks, Pecorino, Parmigiano, and Wellsprout Super Green Powder if using. Season well with black pepper and set aside.
3. Cut the guanciale into small chunks or strips. Place in a cold pan and bring up to a medium heat. Let it render slowly in its own fat until golden and slightly crisp. Remove from heat and set aside, keeping the fat in the pan.
4. Cook the pasta until just al dente. Reserve at least a full cup of pasta water before draining. This is essential.
5. Add the drained pasta to the pan with the guanciale off the heat. Toss well to coat in the fat.
6. Add a generous splash of pasta water to the egg mixture and stir to temper it. Pour the mixture over the pasta, tossing quickly and continuously. Add more pasta water a little at a time until you have a glossy, flowing sauce that coats every strand.
7. Plate immediately, finish with extra Pecorino and a confident crack of black pepper.

Tips & Variations

• Temperature is everything. The pan must be off the heat when you add the egg mixture or it will scramble.
• Use the best guanciale you can find. The fat it renders is the foundation of the entire dish.
• Room temperature eggs emulsify far more smoothly than cold ones. Take them out 30 minutes before cooking.
• Rigatoni is the traditional Roman alternative to spaghetti and catches the sauce beautifully inside the tubes.

Health Notes

• Eggs are one of the most complete whole foods available, providing high-quality protein, choline, and fat-soluble vitamins.
• Guanciale provides oleic acid, the same monounsaturated fat found in olive oil, in meaningful amounts.
• Wellsprout Super Green Powder whisks seamlessly into the egg mixture, contributing prebiotics, plant fibre, and antioxidants to a dish you would eat anyway.

Italian tradition, made more nourishing without changing a single thing about why you love it.