Easy-as carbonara.

Traditional carbonara does not have cream, onions, vegetables, herbs, or any other ingredients beside these three: guanciale, egg yolks, and Pecorino (or Parmigiano). Plus black pepper.

Guanciale is fat, unseasoned, salt-cured pig cheek. Pancetta is similar though from pork belly. Bacon on the other hand has often less fat but is smoked. The carbonara cream is the emulsion of the fat and the pasta water, with the egg yolk.

Three ingredients, nothing more, nothing less. (though garlic is somewhat tolerated but, not traditionally)

• Ingredients.
  • One pack of spaghetti (alternatively, penne, fettucine or tagliatelle)
  • 150g-200g of guanciale (if you can’t get guanciale, use pancetta, or unseasoned fat bacon, don’t use smoked bacon though).
  • 80g freshly grated Pecorino Romano (or Parmigiano Reggiano, don’t use Tasty Cheese or Emmental, please).
  • One clove of garlic (optional)
  • One egg yolk per person, plus one or two depending on size.

• Method
  • Bring a large pot of water to the boil, add the salt when it’s boiling not before (salt water boils slower).
  • Cut the guanciale in small strips, about 1cm long.
  • Start cooking the pasta.
  • Separate the eggs and put the yolks in a large bowl. Keep the egg whites for another recipe.
  • Add the Pecorino to the egg mixture, and mix well.
  • Add black pepper.
  • In a large frying pan, fry the meat, then the sliced garlic (optional).
  • Keep the meat aside but leave the rendered fat in the skillet.
  • Save a cup of pasta water, let it cool down a bit then add a bit of it at a time to the egg mixture to loosen it and turn it into a cream.
  • When the pasta is nearly done (just under al-dente), transfer it with a fork or a pair of thongs to the skillet. Be careful, water and boiling fat don’t mix well. Keep mixing to make that emulsion.
  • Remove the pan from the heat, let it a bit cool down then add the egg cream, mix quickly and thoroughly to coat the pasta.
  • Don’t make scrambled eggs.
  • Serve immediately with more grated Pecorino on each plate, and the crispy guanciale on top.
  • Serve with an Italian dry wine (red or white) to cut through the fat and the egg – Grenache, Pinot Noir, Sangiovese, Nebbiolo | Sauvignon Blanc, Pinot Grigio, Soave, Gavi.