At San Fermo, the carbonara is built on mafaldine pasta with a silky sauce of egg yolk, Pecorino-style cheese, and guanciale. What distinguishes this version is the way the creamy yolk is tightly emulsified with the rendered pork and pepper so the sauce clings to each ruffled ribbon of pasta. Eating it, you get a balance of richness and salinity, with the guanciale offering concentrated bursts of cured flavor against the firm texture of the mafaldine. Food writers have highlighted this carbonara as one of the city’s benchmarks, pointing to the seasoning and texture as reasons it stands out.[4]