Carbonara

Pasta alla carbonara (usually spaghetti, but also fettuccine, rigatoni or bucatini), is an Italian pasta dish based on eggs, cheese (pecorino or Parmigiano-Reggiano), bacon (guanciale or pancetta), and black pepper. The dish was created in the middle of the 20th century. The pork is fried in fat (olive oil or lard), then hot pasta is dropped into the pan to finish cooking for a few seconds. A mixture of raw eggs, cheese, and a fat (butter, olive oil, or cream) is then combined with the hot pasta away from additional direct heat to avoid coagulating the egg, which must remain a liquid component of the sauce as it cooks. Guanciale is the most usual meat, but pancetta, or local bacon are also used. Cream is not common in Italian recipes,...