Carbonara
Rome, Italy
Pasta with guanciale, egg yolk, Pecorino and pepper. No cream, ever.
Why locals eat it
Its exact origin is debated; most accounts place it in mid-20th-century Rome. Treat origin stories as folklore rather than fact.
Local tip
If the menu mentions cream, walk on.
Typically made with
spaghetti, guanciale, egg yolk, Pecorino Romano, black pepper. Recipes vary — always check with the vendor if you have allergies.