The carbonara here is a linguine-based pasta with poached egg, pancetta, and truffle oil, so it lands as a polished, richer take on the standard format. The menu listing confirms the dish directly, and the combination of egg and cured pork gives it a creamy, savory finish with a hint of truffle aroma. It reads as a composed plate rather than a rustic one, with enough intensity to hold its own among the restaurant's more ambitious pastas.