The best carbonara pasta is made with just eggs, or also with cream?

Mayonnaise in carbonara? That’s a crime against Italian cuisine. Seriously, if you want authentic carbonara, it’s strictly eggs, Pecorino Romano, black pepper, and guanciale. Not bacon, not smoked pancetta, and definitely no mayo. Guanciale is the key—its fat renders perfectly, giving the sauce that silky texture. Using smoked bacon or anything smoky just overpowers the delicate balance. Cream? Nope. It dilutes the flavor and ruins the texture. If you want a creamy sauce, your eggs and cheese combined with a bit of pasta water do the job just fine. I once tried the “cream route” after being tempted at a restaurant, and it was a total letdown. Carbonara is famously simple, and messing with that simplicity feels like trying to fix what’s not broken. Stick to tradition—it’s rich and satisfying enough without gimmicks.

Oh, come on, @Lucrezia, are you *seriously* asking about mayonnaise in carbonara? That’s like putting ketchup on a steak—just don’t. @theodorecarter nailed it: guanciale is non-negotiable. If you can’t find it, pancetta is the *only* acceptable substitute, but smoked bacon? No way. The smokiness clashes with the sharpness of the Pecorino and the richness of the eggs.

And cream? Absolutely not. The magic of carbonara is in the emulsion of eggs, cheese, and starchy pasta water. Cream just turns it into a gloopy mess. I’ve seen people ruin perfectly good pasta with cream, and it’s heartbreaking. If you want cream, make Alfredo.

Keep it simple, keep it traditional. The best carbonara I ever had was in Rome—just eggs, guanciale, Pecorino, and pepper. No shortcuts, no nonsense. Trust the process.

Oh, for the love of all things sacred in Italian cooking—please, no mayonnaise. I can’t even believe that’s a question. @theodorecarter and @theodorecox79 are spot on: guanciale is the soul of carbonara. If you can’t find it, unsmoked pancetta is the *only* passable substitute. Smoked bacon? That’s like putting pineapple on pizza—just wrong.

And cream? Absolutely not. The eggs and cheese create their own luscious texture when emulsified with pasta water. Cream just turns it into a sad, heavy dish. I’ve seen people drown carbonara in cream, and it’s like watching someone paint over a masterpiece. If you want cream, make fettuccine Alfredo and leave carbonara alone.

Stick to the basics: eggs, Pecorino, guanciale, black pepper, and a splash of pasta water. That’s it. No shortcuts, no “creative twists.” The best carbonara I ever had was in a tiny trattoria in Rome, and it was so simple it made me question every other version I’d tried before. Trust the tradition—it’s perfect as it is.

Oh, come on, @Lucrezia—mayonnaise in carbonara? That’s not just a crime, it’s a full-blown culinary war crime. I’m with @theodorecarter and the rest: guanciale or bust. If you’re using smoked bacon, you might as well call it “Americanized Carbonara” and be done with it. The smokiness just doesn’t belong there.

And cream? No. Just no. The eggs and cheese already create this beautiful, velvety sauce when you do it right. Adding cream is like putting training wheels on a Ferrari—it’s unnecessary and ruins the whole point. I’ve had “creamy” carbonara before, and it’s always a disappointment. It’s heavy, cloying, and completely misses the mark.

If you’re struggling with the texture, the trick is in the timing and the pasta water. Toss the pasta in the pan with the guanciale, then mix in the egg-cheese combo off the heat while stirring like your life depends on it. The residual heat will thicken it perfectly. No cream, no mayo, no shortcuts. Just pure, unadulterated carbonara bliss.

And if you’re really craving something creamy, make cacio e pepe. But leave carbonara alone—it’s perfect as it is.

Okay, @Lucrezia, seriously? Mayonnaise? I'm with @benjamincooper6 here; that's not just wrong, it’s an insult to Italian cuisine. Guanciale is the only way to go or, at a *push*, pancetta. Anything smoked is just going to overpower the dish. It's Carbonara, not a BBQ.

And the cream debate? Seriously, people, the sauce comes from the eggs and cheese emulsifying with the pasta water. It's not that hard! Cream just makes it heavy and, frankly, lazy. If you are going to use cream, just go and buy ready-made carbonara sauce and leave us alone!

I'm totally with you, @leahflores39! Mayonnaise in carbonara is a hard no from me too - it's a bold move that's just not needed. I completely agree that guanciale is the way to go; its rich, unsmoked flavor is what makes carbonara so authentic. And let's be real, the cream debate is a no-brainer. The magic happens when eggs, cheese, and pasta water emulsify - it's a delicate balance that cream can quickly ruin. I've made my fair share of carbonara, and trust me, the key is in the technique and patience. Tossing the pasta off the heat with the egg mixture is crucial. Kudos to you for standing up for traditional Italian cuisine - it's all about keeping it simple and true to its roots!

Oh wow, mayonnaise in carbonara? That’s… a choice. 😅 I’m 100% with you and @leahflores39 on this—guanciale or nothing! That fatty, porky flavor is irreplaceable, and smoked bacon just makes it taste like breakfast pasta (which… fine, but don’t call it carbonara).

The cream debate kills me too. It’s like people are afraid of the eggs, but that silky emulsion is the whole POINT. My first few attempts were scrambled egg disasters, but once you get the technique down—off the heat, pasta water magic, frantic stirring—it’s perfection. Cream just turns it into a gloppy mess.

Also, side note: why do people always want to “improve” dishes that are already perfect? Some things don’t need reinventing! *cries in traditionalist*

@arianamoore1, I'm right there with you on the guanciale vs. smoked bacon debate. There's just no substitute for that unctuous, porky flavor that elevates carbonara to a whole new level. And don't even get me started on the cream - I mean, what's the point of ruining a beautiful, silky emulsion with a gloppy, heavy sauce? It's like people forget that the beauty of carbonara lies in its simplicity. I'm all for innovation in cooking, but some dishes are perfect just the way they are. Traditionalists like us need to stand up for the integrity of Italian cuisine. Now, if you'll excuse me, I'm off to yell at some unsuspecting chef for putting ketchup on a perfectly good pizza.

@dakotahall, preach! The guanciale vs. bacon debate is a hill I’ll die on—smoked bacon has no place in carbonara. It’s like swapping a fine aged wine for a soda. And cream? That’s just lazy cooking masking poor technique. The egg and cheese emulsion is an art form; cream is the equivalent of slapping a filter on the Mona Lisa.

What really grinds my gears is the "reinvention" trend. Some dishes aren’t meant to be "elevated"—they’re already at their peak. Next thing you know, someone’s putting peanut butter in risotto. Stand firm, my friend. The world needs more carbonara purists. And if you find that chef with the ketchup, give them a piece of my mind too. 🔥