Imagine serving a carbonara so good, it silences even the most ardent food critics. That's the level star chef Sarah Cicolini is operating on, and she's about to drop some knowledge that could revolutionize your pasta game! But hold on, purists... these aren't your Nonna's tweaks.
Mark your calendars, Sydney foodies! For three nights only, starting February 3rd, 2026, you have the chance to experience Cicolini's carbonara magic firsthand at Icebergs Dining Room and Bar as part of their Summer Series. But even if you can't snag a reservation, you can still benefit from her expert tips.
Few dishes are as fiercely protected as carbonara. Suggesting cream? Sacrilege! Swapping guanciale for pancetta? Prepare for a culinary war! Even the slightest deviation from tradition can ignite a firestorm of opinions. But here's where it gets controversial... Cicolini dares to reimagine this Roman staple, and the results have earned her widespread acclaim.
Sarah Cicolini isn't just any chef; she's a rising star celebrated for her fresh and modern takes on classic Roman cuisine. She's cooked frittata with Roman-style tripe on Stanley Tucci's "Searching for Italy," and her Rome-based trattoria, SantoPalato, has garnered praise from publications like The New York Times and Conde Nast Traveler. It's even featured on Italy's 50 Best Discovery list. So, she knows her stuff.
Her carbonara is a standout. "It’s my most-requested dish," Cicolini says. "The ingredients I use are the same [as the traditional recipe] but the way I cook them is different.” And this is the part most people miss... it's not what you use, but how you use it.
So, what are these game-changing techniques? Let's dive in:
Egg-cellent Eggs: Traditional carbonara recipes often call for just egg yolks, but Cicolini boldly uses whole eggs – whites included. She whisks them gently over simmering water to create a light, airy zabaione. Think of it like a warm, rich custard. This technique makes the sauce richer, creamier, and, crucially, more stable, preventing that dreaded scrambled-egg effect.
Cheese, Please: Forget 100% pecorino romano! Cicolini creates a custom blend: 90% pecorino with 10% parmigiano reggiano. Why? “It gives the dish a slight umami taste,” she explains. That subtle savory depth elevates the carbonara to another level. Some might argue that parmigiano strays too far from tradition. What do you think?
Cicolini emphasizes that her recipe stays true to the heart of carbonara. “At the end of the day, [my recipe] is very similar to the traditional one. If you have tried many carbonaras in your life, you’ll find something different with each one.” The devil, as they say, is in the details.
Australian diners might already be familiar with Cicolini. In 2019, she collaborated with wine importer Giorgio De Maria from Paski Vineria Popolare for a series of Roman-style dinners at Marta Osteria in Sydney, Osteria Ilaria in Melbourne, and The Agrarian Kitchen in Tasmania. She also wowed crowds at the 2024 Melbourne Food & Wine Festival, serving a staggering 1200 portions of her carbonara.
Now, she's bringing her talents to Icebergs Dining Room and Bar. Working alongside culinary director Alex Prichard and sourcing local ingredients, Cicolini plans to create a special menu for the event. Expect her signature carbonara with a distinctly Australian twist. She says, “I always try to study the menu of the restaurant that I’m going to and adapt my menu to the local ingredients and culture... Australian producers open up a whole new palette of ingredients, and I’m inspired by the chance to blend the extraordinary freshness of Australian produce with the traditions I carry from home.”
Tickets to “Sarah Cicolini in Residence” are priced at $200 per person, including a three-course menu and a welcome drink. You can purchase them at idrb.com.
Cicolini's 4 Golden Rules for Carbonara Perfection:
- Pasta Power: Use plenty of vigorously boiling water – 1 liter for every 100 grams of pasta (rigatoni, in this case). This keeps the pasta moving, preventing clumping and ensuring even cooking. Think of it like giving your pasta room to breathe!
- Guanciale or Bust: Skip the bacon! Guanciale, cured pork cheek, is the authentic choice. It’s salt-cured and slow-aged, offering a richer, deeper flavor than bacon, which comes from the belly or back.
- Zabaione Zen: Master the art of the zabaione. This foamy, egg-based sauce is key. Use a copper or heatproof glass bowl over simmering water to gently cook the eggs without scrambling them. Stainless steel heats too quickly! Remember, patience is a virtue.
- Cheese Symphony: Embrace the pecorino-parmigiano blend. That 10% of parmigiano adds a subtle umami note that elevates the dish. It's a small change with a big impact.
Ready to try your hand at Cicolini's acclaimed dish? Here's the recipe:
Sarah Cicolini’s Carbonara
INGREDIENTS
- 300g guanciale, cut into small cubes (pepper-covered skin removed)
- 5 egg yolks
- 60g egg whites (about 1½ eggs)
- 180g grated pecorino romano blended with 20g grated parmigiano reggiano, plus extra to finish
- 500g rigatoni pasta
- Black pepper
METHOD
- Fill a large saucepan with water, add salt, and bring to a vigorous boil. Use 1 liter of water for every 100 grams of pasta.
- While the water boils, place a cast-iron pan over medium heat. Cook the guanciale for 10-15 minutes, turning frequently until crispy. Reserve the rendered fat and drain the guanciale cubes on paper towels.
- Make the zabaione: In a copper or glass bowl, combine egg yolks, egg whites, some of the reserved guanciale fat, and the pecorino-parmigiano blend. Whisk until smooth. Place the bowl over a saucepan of gently simmering water (a bain-marie or double boiler) and whisk continuously for several minutes to pasteurize the eggs without cooking them.
- Cook the rigatoni according to package directions, but remove it 2 minutes before it’s fully cooked. Reserve 1 cup of the pasta cooking water.
- Heat the remaining guanciale fat in a large, deep skillet over medium heat. Add the drained rigatoni and ½ cup of the reserved pasta water. Stir for 3 minutes.
- Turn off the heat. Add the egg and cheese mixture to the pan and stir vigorously to create a creamy sauce. Add more pasta water, a little at a time, if needed to achieve the desired consistency. Divide the pasta among 4-5 bowls. Top with crispy guanciale, grated cheese, and freshly ground black pepper. Serve immediately.
So, will you be trying Cicolini's carbonara recipe? Are you a purist, or are you open to her modern tweaks? Let us know in the comments below!
