Some say spaghetti carbonara emerged after WWII, thanks in part to American soldiers and their packets of MRE eggs. Others say the name is drawn from “carbone,” or charcoal—a reference to the dish's complexion thanks to a copious amount of black pepper. Whatever the roots, this brighter take on carbonara came from Pipero Roma, a white-tablecloth restaurant in Rome. Their secret: The egg yolks are whisked until cooked and slightly foamy, creating a sauce that is much lighter in texture than most carbonara recipes. Mixing the yolks with water and cornstarch ensures the cheese won't clump when tossed with the pasta.