Carbonara, like a true Alfredo sauce, contains no cream. The pasta’s silky coating is the result of just-cooked eggs, rendered fat and dissolved cheeses - achieving the effect takes focus and a little practice. Too much heat and the eggs scramble, too much egg white and the sauce remains soupy. The dish should be spiked with plenty of freshly cracked black pepper and is traditionally made with guanciale or pancetta – both of which are cured, but my family prefers the smoky flavor of their beloved American bacon.