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+# Carbonara
+
+Carbonara is a simple dish. The quality of your ingredients make or break it.
+I recommend using the best ingredients you can source.
+Suggestions: bronze extruded pasta, 24 months aged Parmigiano-Reggiano, 12+ months aged Pecorino Romano, guanciale from the butcher, and organic eggs.
+
+This recipe assumes large eggs (63 g | 2 1/4 oz).
+
+## Ingredients
+
+- Spaghetti or linguine: 125 g | 4 1/3 oz pp.
+- Egg: 1
+- Egg yolk: 1 pp.
+- Parmigiano-Reggiano (grated): 30 g | 1 oz pp.
+- Pecorino Romano (grated): 30 g | 1 oz pp.
+- Guanciale (cleaned and cubed): 60 g | 2 oz pp.
+
+## Directions
+
+1. Combine the cheese, egg and egg yolks in a bowl, together with a generous amount of freshly ground black pepper and optionally a dash of whole milk.
+2. Fill a pot with just enough water to be able to cook the spaghetti without it sticking together or burning. Use less salt than you would normally. The aim is starchy water.
+3. Depending on the cooking time of your pasta, you can add it now (8+ minutes and you should be fine). Cook the pasta 1 minute less than advised.
+4. Fry the guanciale in a dry pan on low to medium heat until the sides are crisp but the insides are chewy. Leave the resulting fat in the pan and set the guanciale aside.
+5. When your pasta is almost done, add some tablespoons of the starchy pasta water to your egg/cheese mixture. Mix well, and add more of the water as needed.
+An option here is to make a bain-marie over your boiling pasta pot to melt the cheese -- this will result in an extremely creamy and well integrated mixture.
+6. When your pasta is done (-1 minute), remove it to the pan with the fat. Keep it on low heat and mix the fat and spaghetti. 
+7. Now add the egg/cheese mixture and keep moving and stirring to fully integrate the sauce. Add pasta water as needed. 
+The dish is done when the sauce looks a bit runnier than you would like, as it will start to thicken immediately after leaving the pan.
+Add the guanciale back in and give it a quick toss to mix. Plate and optionally garnish with grated cheese and freshly ground black pepper. Voila.
+
+
+## Contribution
+
+Peter Piontek