I make Marcella Hazan’s timeless Spaghetti Carbonara from Essentials of Classic Italian Cooking. Get the cookbook here:
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Thomas Keller’s French Laundry Cookbook:
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Ingredients:
(for 6 servings)
1/2 pound pancetta (or slab bacon)
4 garlic cloves
3 tb olive oil extra virgin
1/4 cup dry white wine
2 large eggs
1/4 cup grate pecorino romano
1/2 cup parmesan-reggiano cheese
black pepper
2 tb chopped parsley
spaghetti
If making yourself : 100 grams of “00” flour for every 1 egg