1 lb pasta: Spaghetti or those big cord basins (guanciale or bacon, diced)
4 beaten eggs
1 cup grated Pecorino-Romano
1 tsp coarse pepper
1½ cups pasta water
Instructions
Boil water, cook pasta.
Cook bacon, remove.
Put cooked pasta in pan, remove from heat.
Wait 30 seconds then add parm and eggs and pecorino, add pasta water.
Mix throughly. Serve in pasta bowls topping with reserved sauce and more pecorino and salt and pepper.
Recipe Note:
The key to carbonara is temperature control - let that pan cool a bit before adding the eggs or you'll have scrambled eggs instead of silky sauce. No cream, ever!