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===Variations===
Guanciale is the most commonly used meat for the dish in Italy, but pancetta and {{lang|it|pancetta affumicata}} are also used<ref name="crr">{{cite book|first1=Luigi|last1=Carnacina|first2=Luigi|last2=Veronelli|title=La cucina Rustica Regionale|chapter=Vol. 2, Italia Centrale|publisher=Rizzoli|year=1977|oclc=797623404}} republication of ''La Buona Vera Cucina Italiana'', 1966.</ref><ref name="ncp">{{cite book|first=Vincenzo|last=Buonassisi|title=Il Nuovo Codice della Pasta|publisher=Rizzoli|year=1985}}</ref><ref name="buccini" /> and, in English-speaking countries, bacon is often used as a substitute.<ref name="flc"/> The usual cheese is {{lang|it|pecorino romano}};<ref name="Gosetti" /> occasionally Parmesan, Grana Padano, or a combination of hard cheeses are used.<ref name="luciano"/><ref>{{cite book|last=Contaldo|first=Gennaro|title=Jamie's Food Tube: The Pasta Book|publisher=Penguin UK|year=2015}}</ref><ref>{{cite book|last=Antonio|first=Carluccio|title=100 Pasta Recipes (My Kitchen Table)|publisher=BBC Books|year=2011}}</ref> Recipes differ as to which part of the egg is used—some use the whole egg, some others only the [[yolk]], and still others a mixture.<ref>{{cite web|url=http://www.italianpastarecipes.it/recipes/spaghetti-carbonara-recipe/|title=Spaghetti Carbonara Recipe|work=ItalianPastaRecipes.it|access-date=2013-11-18|archive-date=2019-08-11|archive-url=https://web.archive.org/web/20190811083340/http://www.italianpastarecipes.it/recipes/spaghetti-carbonara-recipe/}}</ref> The amount of eggs used also vary, but the intended result is a creamy sauce from mild heating.<ref name="buccini" />
Some preparations have more sauce and therefore use tubular pasta, such as [[penne]], which is better suited to holding sauce.<ref name="buccini" /><ref>{{cite book|title=The Food I Love: Beautiful, Simple Food to Cook at Home|last1=Perry|first1=Neil|author-link=Neil Perry|first2=Earl|last2=Carter|first3=Sue|last3=Fairlie-Cuninghame|publisher=Simon and Schuster|year=2006|page=114|url=https://books.google.com/books?id=f9--loJsVdUC&pg=PA114|isbn=978-0-7432-9245-0}}</ref> [[Cream]] is not used in most Italian recipes,<ref name="accademia">{{cite web|title=Spaghetti alla Carbonara (all'uso di Roma)|url=http://www.accademiaitalianacucina.it/en/content/spaghetti-alla-carbonara-alluso-di-roma|access-date=2016-08-28|archive-url=https://web.archive.org/web/20160910215224/http://www.accademiaitalianacucina.it/en/content/spaghetti-alla-carbonara-alluso-di-roma|archive-date=2016-09-10}}</ref><ref name="marchesi">{{cite book|last=Marchesi|first=Gualtiero|date=2015|author-link=Gualtiero Marchesi|title=La cucina italiana. Il grande ricettario|publisher=De Agostini|isbn=978-88-511-2733-6}}</ref> with some notable exceptions from the 20th century.<ref name="ncp"/><ref name="crr"/><ref name="bbc"/><ref name="buccini" /> However, it is often employed in other countries,<ref name="flc">{{cite book|last1=Herbst|first1=Sharon Tyler|author-link=Sharon Tyler Herbst|first2=Ron|last2=Herbst|title=The New [[Food Lover's Companion]] |edition=Fourth |publisher=Barron's Educational Series.|isbn=978-0-7641-3577-4 |chapter=alla Carbonara|year=2007}}</ref><ref name="OnCooking">{{cite book|last1=Labensky|first1=Sarah R.|last2=House|first2=Alan M.|title=On Cooking, Third Edition: Techniques from expert chefs|publisher=Pearson Education, Inc.|year=2003|isbn=0-13-045241-6}}</ref> as adding cream makes the dish more stable.<ref>{{cite web|url= https://www.mashed.com/1258818/reason-not-to-add-cream-carbonara/|title= Why You Shouldn't Be Adding Cream To Your Carbonara}} </ref><ref>{{cite web|url=https://whynow.co.uk/read/dear-dairy-who-put-cream-in-carbonara|author=Louis Thomas|title=Dear Dairy: Who Put Cream in Carbonara?}}</ref> Similarly, garlic is found in some recipes, but mostly outside Italy.<ref name="buccini" /><ref name="oliver">{{cite web|last=Oliver|first=Jamie|author-link=Jamie Oliver|title=Gennaro's classic spaghetti carbonara|url=http://www.jamieoliver.com/recipes/pasta-recipes/gennaro-s-classic-spaghetti-carbonara|year=2016}}</ref> Outside Italy, variations on carbonara may include green peas, broccoli, [[Broccolini|tenderstem broccoli]], leeks, onions,<ref>Beltramme, Ilaria. ''Magna Roma - 110 ricette per cucinare a casa i piatti della tradizione romana'', Arnoldo Mondadori Editore, Milano, 2011, p. 73. {{ISBN|978-88-04-60723-6}}.</ref> other vegetables or mushrooms,<ref name="OnCooking"/> and may substitute a meat such as [[ham]] or {{lang|it|[[Capocollo|coppa]]}} for the [[Animal fat|fattier]] guanciale or pancetta.
===={{lang|it|Pasta alla carbonara di mare}}====
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