Ultimate Carbonara

Salt the pasta water at 2.5% concentration, bring to a boil, and add the pasta.

Heat a small amount of oil in a frying pan and crisp the bacon. Reserve a small amount for garnish.

Rub the cut surface of the garlic around the inside of a bowl to perfume it. Add 1 whole egg and 1 yolk, butter, salt, black pepper, and grated Parmigiano. Stir lightly.

Turn off the heat under the bacon pan and stir in the heavy cream to make a bacon-cream sauce.

Drain the cooked pasta and rinse briefly in unsalted hot water to dial back the saltiness. Transfer the pasta to the warm bacon-cream pan and toss so the noodles drink in the sauce.

Move the pasta from the pan to the bowl with the egg mixture and stir quickly to combine.

Hold back a little of the egg mix in the bowl. Return the pasta to the pan, turn on the heat, and warm while stirring until you reach your preferred thickness.

Move the pasta back to the bowl and quickly fold in the reserved raw egg mix — the layered effect of cooked and uncooked egg is the heart of this dish.

Plate the carbonara, top with the reserved bacon, more grated cheese, and black pepper.