Traditional carbonara is made with 4 main ingredients which include guanciale "cured pork cheek", black pepper, Pecorino Romano Cheese and eggs.
Spaghetti is the most common type of pasta that is used in traditional carbonara.
Some recipes for carbonara also include a small amount of some pasta water, which helps to create a creamy sauce.
Guanciale is a type of cured pork that is made from pig's jowl, and is prized for it's rich flavor, and although guanciale is traditional in carbonara, pancetta or even bacon can also be used as substitutes for pig's jowl.
The eggs used in carbonara, create a creamy and emulsified sauce when they are combined with the hot pasta and cheese.
And pecorino Romano is a salty, hard Italian cheese that is made from sheep milk, and it adds a distinct flavor and also contributes to the richness of the sauce.
Freshly cracked black pepper is a key ingredient in traditional carbonara, which adds a pungent flavor which complements other ingredients.
And spaghetti is the most common pasta choice for carbonara, although bucatini can also be used and is also a popular option.
And pasta water which is option, can be used to help create a smooth and emulsified sauce due to the starch in the pasta water.