In Italian, 'Carbon' means 'coal' and is a food of Lazio in central Italy. There is also a theory that the Carbonara began to eat only salted meat and eggs so that miners who originally dug coal in the Apennini Mountains could preserve it for a long time. Carbonara is a simpler dish than I thought. The ingredients are simple... You make a sauce with egg and cheese and coat the noodles with a yellow coating If you know this process well, you can make authentic carbonara and enjoy it. Carbonara even with bacon? The orthodox Carbonara mainly uses Guanciale and also uses panchetta. The fish roe is a product made by salting pork belly, which is made by mixing salt, pepper, and spices with the flesh (hangjeongsal) between the neck and chin of a pig, and differs from bacon in that it does not go through a smoking process. It is not easy to get an observation and a pancheta in Korea. If you don't have observation or panchetta, you should use bacon. I only have Parmesan cheese powder.... The traditional Carbonara always uses cheese made from salted lamb called Pecorino Romano. Even if it's not as much as blue cheese, I think the unique scent and taste is the core of Carbonara. I only use peccorino romano cheese or mix it with parmagio regiano cheese. The taste is incomparable to Parmesan cheese powder. Give up the parmesan cheese powder on the pizza. Cream sauce with eggs?? Authentic carbonara uses only eggs and cheese to make sauce without cream. I usually use the yolk, but I mix the whites depending on the chef. When making a sauce using only the yolk, the dark yellow color and rich taste are advantages, but since the sauce dries easily, control it using the oil and noodle water from cooking the ocular and panchetta. If you use cream and milk, it's not an authentic carbonara.