Creamy Carbonara

Ever since I can remember, carbonara has been cooked using creamer or milk to make it creamy. But did you know that the original way of cooking carbonara does not involve adding any sort of creamers or milk? Here is my attempt to the original recipe of carbonara.

Ingredients:

Original	My Version
Pasta	Malunggay-infused pasta
Gunciale (cured pork cheek)	Bacon I found in the grocery
Pecorino	Parmesan
Eggs	Eggs
Ground black pepper	Ground black pepper

Another meat you can try is pancetta or Italian bacon. It's made of pork belly cured with salt.

If you like your carbonara a bit more salty, you'll also need some salt.

Preparation

1. Cook pasta in boiling water. You may add salt to the water. Do not cook the pasta to its cooking time. The pasta I used needed 10-12 minutes to completely cook. I removed it from heat at around 6 minutes. Set aside, do not drain the pasta water.
2. While the pasta is cooking, lightly beat some eggs (I used 5 pcs) and mix it with grated parmesan cheese. Set aside.
3. Grind some peppers either in a mortar and pestle or using your pepper grinder. Use a sifter to separate the crust and the pepper powder. You need the powder because that's where the spice is.
4. Slice the bacon into small chunks. In a separate unheated deep pan, put the bacon and fry under medium heat until you see it's fried in its own fat. You would want to give the bacon a nice crisp.
5. Set the heat to the lowest setting, add the pasta into the pan. Don't mind if you get some water into the pan, we'll need some water to stop the frying. In fact, you might want to splash some pasta water into the pan if you see it getting a bit dry. Mix to fully incorporate the flavor of the bacon into the pasta.
6. Add the egg and cheese mixture. mix thoroughly until the eggs have covered all the pasta. Make sure there is enough water to keep the eggs from drying up. But don't add too much water, you just want enough creaminess in the sauce.You may turn off the heat while doing this and let the eggs cook in the residual heat from the pasta.
7. Sprinkle some ground black pepper.

And that's it! Top it with some more grated cheese and the ground pepper you prepared earlier. Serve while hot.