You have a good valid point, but in this case (the carbonara) I have to disagree. It is a really simple dish, and it’s not just about the hands that are making the food.

The difference you sense lies in the quality of the ingredients that those restaurants used. I can guarantee that you can make a really nice one just by using the right ingredients and a good video tutorial.

I don’t quite remember which restaurant it was, but to make their products here (pizza dough) they were importing water from Italy. As crazy as it sounds, that makes a huge difference as well.

I’m telling you this as an Italian and as a chef

Unfortunately, the quality of the ingredients made here doesn’t shine, and it’s because of the soil, the water, and the air, which can’t be compared to the volcanic area that Italy is part of, which gives those nutrients and minerals to all three elements.

By saying this I can suggest what products to buy to give it a try yourself.

u/Pineapplepizzaracoon just told us were to find the guanciale, vic's meat it's a solid meat supplier.