Forget everything you think you know about carbonara.<\/h3>\r\n\r\n\r\n\r\n

Outside of Italy, carbonara pastas are often unrecognizable. Drenched in a thick cream sauce and studded with peas and bacon, these international adaptations are a far cry from the traditional carbonara recipe used in Rome. <\/p>\r\n\r\n\r\n\r\n

But here in the Eternal City, real carbonara is one of the best things you’ll eat. (And that’s saying a lot\u2014this is<\/em> Italy, after all.) A lighter, smoother egg-based sauce, plenty of pecorino cheese, and salty, crispy guanciale<\/em> come together beautifully in this classic dish. <\/p>\r\n\r\n\r\n

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Secrets to a perfect carbonara<\/h2>\r\n\r\n\r\n\r\n

Carbonara is one of the four classic Roman pastas<\/a> alongside gricia, amatriciana<\/em>, and cacio e pepe<\/em>. All four recipes are based on pecorino romano<\/em>, a sharp sheep’s milk cheese that, despite the name, is mostly produced on the Italian island of Sardinia today. If you don’t have pecorino<\/em> available, Parmesan cheese is a good substitute, but it does lack the bite that pecorino<\/em> imparts. <\/p>\r\n\r\n\r\n\r\n

In addition to pecorino<\/em>, another major player in the flavor of carbonara is guanciale<\/em>. Guanciale<\/em> is cured pork jowl with a strong flavor and delicate texture, which comes from an intense curing process of at least three months. During that time, the meat is seasoned on the surface with a blend of herbs and aromatics, usually including garlic, rosemary, salt, pepper and sage. <\/p>\r\n\r\n\r\n\r\n

If you don’t have access to guanciale<\/em>, another acceptable option is pancetta<\/em>. This cut comes from the belly of the pig and is more similar to bacon than to guanciale<\/em>, but it makes a good substitute in a pinch, especially in countries like the US and Canada where guanciale<\/em> is not as readily available. <\/p>\r\n\r\n\r\n\r\n

In addition to the cheese and the rendered fat from the guanciale<\/em>, real Roman carbonara gets its silky texture from two other key ingredients. The first is eggs, which you’ll want to be as fresh as possible\u2014we’re not fully cooking them here, but rather just warming them through. And finally, a bit of starchy pasta cooking water helps the sauce cling to the pasta and ensures maximum flavor. <\/p>\r\n\r\n\r\n\r\n

RELATED<\/em><\/strong>: The 5 Best REAL Carbonaras in Rome That Italians Love<\/a><\/em><\/p>\r\n\r\n\r\n\r\n