Classic Carbonara

Most purists agree that a classic carbonara is made with egg yolks—not cream. This mouth-watering version honours that.

• 3 impeccably fresh, extra-large egg yolks
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup freshly grated Pecorino cheese
• 1/2 tsp freshly cracked black pepper
• 1/4 tsp salt
• 2 tsp extra-virgin olive oil
• 2 cups cubed slab bacon (about 8 oz)
• Freshly cooked pasta (enough to serve 4 hungry people)
• 3/4 cup hot pasta water (reserved from your cooked pasta of choice)

In a bowl, whisk together the eggs, cheese, pepper and salt, and set it aside.

Next, heat the olive oil in a large pan over medium-high heat, add the cubed bacon and fry it until golden and lightly crispy (3 to 5 minutes). Remove the pan from the heat, and add the cooked pasta and 1/2 cup of the reserved pasta water. Return the pan to the heat, and gently toss the pasta and water until it’s hot and bubbling. Remove the pan from the heat, and while stirring continually and quickly, pour in the egg-and-cheese mixture. As you stir, the eggs will cook (but not scramble) from the heat of the pan and pasta. If the sauce becomes too thick, thin it out with a bit more pasta water. Serve immediately.