The first and most simple rule: Carbonara is made with eggs, not cream. Once you make it, you will see how much easier it is. I have used guanciale in this recipe as the original recipe calls, but you can also use pancetta or even bacon - sorry my Italians. As for cheese, I have used Pecorino Romano, but you can use Parmesan just as well- sorry my Italians (again).
1 pack of tagliattelle or spaghetti 150gr guanciale 200gr freshly grated Pecorino Romano 4 eggs S&P
Cut the guanciale in small cubes. Saute in a pan in low heat till crispy and its delicious oil has been created. Set aside to cool.
In a large pot, add water, salt and bring to a boil. When ready, add the pasta and cook till al dente.
In a large bowl, whisk the eggs with some salt and black pepper.
Add the grated pecorino and combine well.
Spoon some pasta water in the eggs mixture and mix well. This will instantly temper the eggs.
Add the guanciale with its oil and mix well.
When the pasta is ready- al dente- add to the bowl stirring well.
Add some more pasta water if needed.
Serve immediately with some freshly cracked pepper and more pecorino.