Lupa’s carbonara is a classic craving for many New Yorkers, including myself. It’s simple and traditional: al dente vermicelli, crunchy guanciale — unsmoked bacon made from pig’s cheeks — beautifully sliced scallions, gooey egg yolk and just the right dose of cracked black pepper (it rivals any cacio e pepe). The carbonara sauce is runny, which is perfect. Once all the noodles have been devoured, a few pieces of guanciale are usually still milling about in a few last drops of pepper-specked sauce. I sop up all that delicious goodness with Lupa’s focaccia; no sane person would leave it behind. Yum!