A pretty traditional carbonara, so no cream. It's also relatively simple, so you can usually cook it in maybe 15-20 minutes.
- High-walled pan
- 1lb pasta
- 5oz bacon, or pancetta, or guanciale (in order of decreasing availability)
- 2tb extra virgin olive oil
- 2 eggs
- 5 egg yolks
- 1oz pecorino romano, grated
- 1oz parmigiana reggiano, grated
- Boil the pasta however you like, in however much water you feel is reasonable.
- As the pasta is boiling, add the olive oil and meat to your pan and cook until brown and crispy.
- While everything is cooking, mix your eggs and cheese in a bowl.
- Once the pasta is just about al dente, pick it out of the pot and immediately transfer it to your bacon-filled pan, which you then need to take off the heat.
- Quickly mix the pasta with the bacon and olive oil in the still warm pan, and add your egg and cheese mixture.
- Now you just need to keep mixing, adding in total maybe a cup of the pasta water to the pasta until the eggs, cheese, and pasta water form a delicious emulsion.
- And that's pretty much it! Season with salt and pepper, and ideally serve with some freshly grated parmigiana reggiano.