Carbonara is hard as fuck.
For one real carbonara needs some pretty exotic ingredients (guanciale and pecorino). On top of that it's relatively easy to scramble the egg yolks if you aren't super careful. Or make it super salty if you use too much guanciale / cheese.
I cook every day for the last 20 years and still my success ratio with carbonara is like 80%.
Aglio olio is impossible to screw up unless you dump a cup of salt on it or something ridiculous.
You are thinking of the European Community for Steel and Coal, probably.