INGREDIENTS

  Guanciale . . . . . . . . . . . . . . . . . . 150g
  Spaghetti . . . . . . . . . . . . . . . . . . 320g
  Eggs, fresh . . . . . . . . . . . . . . . . . 6
  Pecorino  . . . . . . . . . . . . . . . . . . 50g
  Black pepper  . . . . . . . . . . . . . . . . as you please.

DIRECTIONS

  Cut the guanciale into dices.
  Heat up your pan, sizzle the guanciale at medium heat for 15 minutes.

  Boil water and cook spaghetti (the right cooking time is indicated on
  the box).

  Mix in a bowl eggs yolks, grated pecorino and black pepper together.
  Add one or two spoon of cooking water, to make it more creamy.

  When pasta is cooked, drain it and mix it in the pan with the guanciale.

  Turn the stove off, let it cool a little, and pour the yolk/pecorino/pepper
  mix in the pan.  The yolk must not clot.

  Eat warm.

NOTES

  For what I can tell, Carbonara might be the most controversial dish of the
  Italian cuisine.  There are often discussions around it: can you use pancetta
  instead of guanciale?  Should it have onion in it, or not?  Should it have
  cream?

  The recipe above should be the Real Deal(tm), but if you prefer a different
  version, ...guess what?  It's OK!  You're free to do so.  Don't be bothered
  by fundamentalists. :)

  I'll tell you more: send me your recipe, and I'll publish it.