So tonight, as is often the case when I don't feel like cooking anything fancy, I made spaghetti carbonara:
• Place a big pasta pot full of water on high, and when boiling, add coarse salt and spaghetti.
• Meanwhile, beat a couple of eggs (I use 2 eggs for 2 people) with a good amount of grated 1/2 parmeggiano reggiano and 1/2 pecorino romano, lots of black pepper.
• Place a medium skillet on low with minced bacon or pancetta (I know the authentic recipe uses guanciale, but I've never seen any around here). Lots of black pepper. Cook very slowly.
• When pasta is ready, take a bit of the rendered bacon fat out of the bacon skillet so you have 1 or 2 Tbspn left. Add one laddle of pasta water. Deglaze and take the skillet off the heat and add the drained pasta.
• Add the egg/cheese/pepper mixture and mix.
Serve. Add more cheese if necessary.
It's a fast recipe, and yet it's delicious if you get the sauce right (it should be smooth like melted butter, with none of the egg coagulated).