What is carbonara sauce made of?

* Eggs: Whole eggs and/or egg yolks are the base of the sauce, providing richness and creaminess.

* Pecorino Romano cheese: This hard, salty sheep's milk cheese is essential for the authentic flavor.

* Guanciale or Pancetta: Traditionally, guanciale (cured pork jowl) is used, but pancetta (cured pork belly) is a more common substitute. The salty, fatty flavor adds depth and richness to the sauce.

* Black pepper: Freshly ground black pepper is key for a bit of bite and aroma.

* Olive oil: Used for cooking the guanciale/pancetta and emulsifying the sauce.

* Pasta water: A small amount of starchy pasta water is added to help the sauce emulsify and create a creamy consistency.

Some recipes also call for:

* Garlic: Though not traditional, some people add a clove of garlic for additional flavor.

* Salt: To taste.

Important Note: Carbonara sauce is traditionally made without cream! The creaminess comes solely from the eggs and cheese.