Carbonara

Process

1. In parallel
   1. Pasta
      1. Pot of water to the boil with moderate salt
      2. Cook the pasta until just shy of al dente (3 minutes for fresh, 8 minutes for dry).
      3. Reserve 50-75ml pasta water
   2. Pancetta:
      1. Fry the pancetta starting from a cold frying pan set to medium
      2. Cook slowly until the fat renders and it starts to crisp
      3. Remove from heat
      4. Add the pepper.
   3. Egg-Cheese mixture
      1. Whisk the egg, yolk, parmesan, black pepper
2. Turn off the heat entirely
3. Transfer the pasta directly from the pot to the pancetta pan, carrying a little pasta water with it. Toss to coat in the rendered fat. Allow the pan to cool for 30–60 seconds if very hot.
4. Add the egg-cheese mixture while tossing continuously. Add reserved pasta water a splash at a time until glossy and creamy.