How a Michelin star chef makes carbonara

The only way you want to cook carbonara! Right, this is a no-ball, simple way of cooking a relatively traditional-style carbonara. Don’t be put off or intimidated; just follow these steps: 1 whole egg and 1 yolk per serving, so I’ve got 3, and I’m mixing in 75g Pecorino (any Italian hard cheese is fine). Traditionalists say no garlic; I give them the middle finger. Using guanciale is not a flex; it’s expensive, hard to find, and is literally fat off of a pig’s face. Pancetta is meatier and still