How do you make your carbonara? Over here it's all over the place, but my go-to is Jonathon Waxman's. Essentially 340g pasta, 225g diced guanciale, 4 egg yolks, parmesan and pepper to taste.
Oh, I make the simplest, most unsophisticated variant you can imagine.
Something like 500g pasta, 4 whole eggs, a cup of cream, a cup of milk, parmesan, random bacon from the supermarket, salt, pepper, nutmeg, a little lemon juice.
Yeah, you can always still eat it, but from what I understand the key that distinguishes OK carbonara from excellent one is the timing and texture of the sauce.
