The whole site is built around one argument: cream and onions don’t belong in carbonara. The authentic Italian version is five things — pasta, eggs, Pecorino Romano, guanciale, and black pepper — and the silkiness everyone credits to cream actually comes from technique: egg yolks and starchy pasta water, emulsified off the heat. So the page lays out exactly what goes in, what absolutely doesn’t, and why.
It’s opinionated, but it isn’t gatekeeping. Guanciale and Pecorino aren’t on every shelf, so there are honest fallbacks — bacon, a milder cheese blend — that get you genuinely close instead of pretending there’s one true path. The goal is to help you cook a good carbonara tonight, with what you can actually buy.
Technically it’s deliberately tiny: a single static page, no database, no runtime, nothing to wait for. That’s not just tidiness — it’s so the thing loads instantly and stays readable on your phone, one greasy thumb on the screen while the pan’s already hot. The strong opinions are the brand; the engineering is just making sure nothing gets between you and the recipe.