Carbonara

If you're going to make it, make it like this.

Serves 3, or 2 if you're hungover.

Ingredients:

• 300g spaghetti (bronze-cut if you can find it)
• 120g guanciale (pancetta at a push)
• 3 large egg yolks + 1 whole egg
• 80g Pecorino Romano, finely grated
• Freshly cracked black pepper, generously
• Salt for the pasta water

Method:

1. Get a big pot of water boiling. Salt it heavily — it should taste like the sea.
2. Drop the spaghetti in.
3. In a cold pan, render the guanciale over medium heat until crisp.
4. Whisk the eggs, cheese, and pepper together in a bowl.
5. When the pasta's done, drain it and let it steam-dry for 20–30 seconds.
6. Toss the pasta in the guanciale and its fat.
7. Off the heat, add the egg mixture and toss until everything is velvety.
8. Top with more cheese and pepper. Eat.

No cream. Don't.