Carbonara is a delicious, rich, creamy sauce with cheese and pancetta (or bacon, if like me you can't be bothered to go out and buy pancetta). What makes this sauce a bit unusual is that it isn't thickened with cream (although this is a nice addition) or a roux like you would expect, but with egg. This makes it even easier to prepare, and adds a bit of extra protein (so you can even pretend it's healthy!).
Step 1: Ingredients
-pasta (I typically use dried, although fresh is even better!)
-grated parmesan or other hard cheese
-pancetta (or bacon, or prosciutto, or guanciale, whatever you can get your hands on really. Alternatively, you could leave this out entirely for a vegetarian version.)
I don't usually measure my ingredients, which is why I haven't given any quantities. As a rough guide, I usually use about 100g of pasta, one egg, a bit less than a tablespoon of butter, and one thick slice of bacon if I'm making this for myself.
Step 2: Getting things started
As soon as that's going, start boiling your pasta in water with a bit of salt added. (If you're using fresh pasta, you may want to wait until you've done the next step before starting it, as it will cook much more quickly.)