it was once believed by the worst kind of la porchetta customers, that carbonara contained cream, bacon, chives and sometimes even mushrooms. this is a shameful lie. this is what you should make carbonara from:
eggs - obviously get the most precious ones from the chickens what run free
spaghetti - i always use barilla
parmesan - anything good but i've become enamoured of south cape
prosciutto - or pancetta if you want to be difficult, never bacon or ham
italian parsley - a big bunch from gangemi's at barkly square
cracked pepper - in quantities bigger than you would think is appropriate
gently crisp the prosciutto, lay on paper to defat-imify and get crunchy. grate the parmesan very finely, so it will melt into the eggy mixture later. chop the parsley however you please [i do it rough]. beat the eggs [see, told you i was rough] very aggressively, until they are full of air. chuck the pasta on and cook it a tiny bit less than al dente. once it has drained and isn't leaking water anymore, toss it back in the pasta pot on a VERY LOW HEAT. this couldn't be more important - go as low as you can. at this stage, i mix the parmesan in with the egg mix and then gently pour it on the pasta. from now on, the pasta may not have a rest. it cannot be still again until it's on the plate. turn it slowly and repeatedly [this is boring and should be farmed out as a task to guests so you can pash someone on your stirring breaks]. crumble the prosciutto into the pot and start cracking pepper in too. in goes the parsley and remember that the whole thing can't stop moving while you faff around with the extra bits.
this part takes a fair amount of time [compared to the relative ease and speed of preparation] so it will be a test of your patience. if you get impatient and turn up the heat, or nick off somewhere to feel someone up, your egg might cook into actual little scrambles and then you're fucked. well, you'll have a less than appetising meal on your hands anyway...THUS ENDETH THE HOMILY.
okay. when the mix is hot and the egg has become a silky, glisteny, creamy sauce you can remove the pasta from the heat and get it onto plates toot sweet.
more cracked pepper, more parmesan if you're a fiend, and a sprinkle of parsley on top if you're a show-off. this is even better with really good bread and thick wads of butter.
*with apologies to the fine photographers i share this site with. mea culpa. i was hungover and hungry.