Carbonara in Korea and Italy are different?: The traditional Italian-style carbonara and the easily accessible carbonara in Korea are different in taste and shape. In Korea, whipped cream is added to make it thick, but Italian Roman carbonara sauce does not use whipped cream at all. It has a dark yellowish color because it is made using only panchetta (Italian ham), egg yolk, and cheese powder. In the traditional carbonara, guanciale is used instead of pancheta, and guanciale, a ham made using pork cheek and pork neck, is grilled crispy and served with noodles. In addition, a traditional Roman lamb milk cheese called pecorino romano is used, and the carbonara with pecorino cheese and guanchale can be referred to as an authentic "carbonara," and it is not greasy, savory, and light. Carbonara, which is thickened with cream in Korean style, was not spread in Italy, but a modified form that began in the United States after World War II. After World War II, many Italians moved to the Unit