Contrary to common belief, the original recipe doesn't call for cream, butter or any additional fats. Chef Alessandra Ciuffo ...

But pork fat replaces butter in Carbonara while the goal remains to heat, emulsify and thicken the egg yolk pork fat mixture without the egg proteins snapping. Nobody wants the silky sauce to turn ...

Carbonara, of course, is an Italian dish with a raw egg yolk and guanciale (cured pork jowl) cooked together to create a rich, thick sauce that coats the pasta. Usually, if you see the word ...