Pasta alla carbonara (usually spaghetti, but also fettuccine, rigatoni or bucatini) is an Italian pasta dish based on eggs, pecorino romano, guanciale, and black pepper. The dish was created in the middle of the 20th century. The recipes vary, though all agree that cheese (Parmesan, pecorino, or a combination), egg yolks (or whole eggs), cured fatty pork, and black pepper are basic.

The pork is fried in fat (olive oil or lard); a mixture of eggs, cheese, and butter or olive oil is combined with the hot pasta, cooking the eggs; the pork is then added to the pasta. Guanciale is the most traditional meat, but pancetta is also used. In the US, it is often made with American bacon.

Cream is not used in Italian recipes, but is used in the United States, France and the United Kingdom. Other Anglo/Franco variations on carbonara may include peas, broccoli or other vegetables added for color. Yet another American version includes mushrooms.

Many of these preparations have more sauce than the Italian versions, and resemble fettuccine alfredo.

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