The cheese that is used in carbonara are Pecorino Romano Cheese although you can also use Parmesan cheese.
The ingredients that are in a proper carbonara are spaghetti, guanciale "cured pork cheek", black pepper, Pecorino Romano Cheese and eggs.
And the creamy texture in traditional carbonara is achieved through the emulsification of the egg yolks, starchy pasta water and Pecorino Romano cheese.
To make carbonara sauce you emulsify eggs, pasta water and pecorino Romano Cheese and black pepper together.
The key to making good carbonara is the process of emulsification, in which the hot pasta water and the rendered fat from the guanciale combine with the egg and cheese mixture in order to create a smooth and clinging sauce.
Start by cooking the spaghetti or other long pasta to al dente, and reserve some of the pasta water before draining.
Next cook diced guanciale or pancetta or bacon in a pan until it's crispy and render it's fat.
Then prepare the egg mixture by whisking together egg yolks and sometimes whole eggs, Pecorino Romano cheese or Parmesan cheese and black pepper.
Then slowly temper the egg mixture with a bit of hot pasta water and guanciale fat to prevent the curdling.
Then add the cooked pasta to the pan with the guanciale fat, tossing to coat and then turn off the heat and then quickly add in the egg mixture, tossing constantly to coat the pasta and create the creamy sauce.
Add in the reserved pasta water as you need, to adjust the consistency and create a silky and smooth sauce and then serve or eat immediately, and you can top it with some extra Pecorino Romano, black pepper and the crispy guanciale.
The sauce in carbonara is a rich and creamy sauce that is made of egg yolks, Pecorino Romano cheese and black pepper.
The typical meat in carbonara is cured pork cheek also called guanciale, although bacon or pancetta can be used as substitutes.
And the hot pasta in carbonara cooks the eggs and creates a silky sauce, which clings to the noodles and no cream is added in traditional carbonara recipes.
The cheese that is best for carbonara is Pecorino Romano, which is a sharp, salty sheep's milk cheese.
Pecorino Romano cheese is a key ingredient in authentic carbonara and it's salty flavor also complements the richness of the guanciale and eggs.
You can also use Parmigiano Reggiano although Pecorino Romano is the traditional cheese used in carbonara.
The goal when making carbonara is to create a creamy sauce by emulsifying the eggs and the cheese together with the pasta water and rendered fat from the guanciale or pancetta depending on which one you use.
You don't want to scramble the eggs into a clumpy mess.
When you make carbonara properly it should have a silky, glossy sauce which coats the pasta and not a scrambled egg texture.
Egg Yolks are primarily used in carbonara instead of the whole eggs for the creamy sauce.
Although some recipes for carbonara include the whole eggs, but the traditional carbonara recipe relies on the heat of the cooked pasta to cook the eggs gently, which results in a rich emulsified sauce.
For richness, egg yolks contribute a great amunt of fat and flavor, which results in a luxurious creamy sauce.
The 5 ingredients in creamy carbonara are spaghetti pasta, guanciale, "cured pork jowl", Pecorino Romano cheese, eggs, "specifically the yolks for richness", and black pepper.
Some recipes for creamy carbonara also include a splash of pasta water for creamier sauce.
You can also use bucatini or rigatoni pasta in place of spaghetti if you prefer.
Classic or traditional carbonara is made with eggs, pecorino romano cheese or Parmesan cheese, and cured pork jowl also called guanciale or pancetta and black pepper.
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.