The classic Italian recipe is very different from the one we usually make at home with cream, or the version served in most so-called Italian restaurants in Spain, which is more "Carbonata" than "Carbonara." Italians consider it a sacrilege, since the original recipe uses just a few ingredients: spaghetti, guanciale, egg, garlic, a type of cheese such as Pecorino Romano, Parmesan, or Grana Padano, and lots of black pepper (it's said that the black pepper sprinkled on top was a tribute to coal, which is also one reason for the dish's name, Carbonara). A bit of pasta cooking water is used to bring the sauce together. I tried to stay as true as possible to the original recipe, but I couldn't find guanciale, so I used bacon instead. I know it's not the same, but it still turned out great. I hope you enjoy this recipe as much as I did.