The primary ingredient in a traditional carbonara is guanciale, which is Italian cured pork cheek or jowl. This dish hails from Rome and is known for its creamy sauce made with eggs, cheese (usually Pecorino Romano), and black pepper. The guanciale is sautéed until crispy, and its rendered fat forms the base of the sauce when mixed with the eggs and cheese, creating a rich and creamy consistency without the use of cream. The combination of flavors and textures makes carbonara a beloved pasta dish, providing a satisfying meal that highlights the simplicity and quality of its ingredients.