As always, it starts with our house-made “00” dough, then gets slathered with our scratch-made carbonara sauce (the kind that would make any nonna cry tears of joy). We layer on mozzarella and imported Fior di Latte, then add guanciale (cured pork cheek that brings the classic carbonara flavor to life.)
It’s finished the V way: pecorino romano, oregano, EVOO, and a sprinkle of fresh basil.