A true carbonara has no cream, and it can be slightly tricky in its execution. The key is to toss and thoroughly mix the cooked pasta off the heat with the cheese, eggs, pepper, and pasta water, to create a creamy yet not overly thick sauce. I like to separate the eggs and present the individual egg yolks in nests of pasta; then each guest stirs the yolk into the pasta to cook it and form an even creamier sauce.
- 3 tablespoons extra-virgin olive oil
- 8 ounces Guanciale, Pancetta, or good Bacon
- 1 pound Spaghetti (homemade or dried spaghetti)
- 1 ¼ cups freshly grated Parmigiano-Reggiano
- 4 large Eggs, separated
- Freshly ground Black Pepper