Chef Naoi's Carbonara (Basic Edition)

Cut the house-made pancetta (pork belly) into large, thick pieces so it stands out. Prepare slightly more than one serving, using pancetta with salt kept to about 2.2%.

Put the pancetta in a frying pan, add just a little olive oil as a primer, and set over heat. Sear it well to draw out the fragrant, savory flavor of the meat.

Set aside some of the seared pancetta (to place on top as a garnish at the end).

Add the onion to the same pan. Don't sauté it too much—cook it lightly, just until softened.

Add water to the pan to draw the pancetta's savory flavor into the liquid. Once the flavor has come out, turn off the heat for now.

Cook the spaghetti in water salted at 1%. Cooking time varies by 30 seconds to 1 minute depending on the lot and the condition of the die, so check the firmness each time.

In a bowl, combine 2 egg yolks, the white from half an egg, a small amount of heavy cream, and Parmigiano, and whisk together well in advance to make the egg mixture.

Transfer the cooked pasta to the pan holding the pancetta's savory liquid and let the noodles absorb plenty of that flavor. This is the most important point.

Combine the flavor-soaked noodles with the egg mixture in the bowl and toss.

Instead of a water bath, set the bowl directly over the flame to cook it through. The right consistency is when it feels like the liquid is a touch scarce and you may have cooked it a bit too much.

Plate the pasta, top with the reserved pancetta, and sprinkle with Parmigiano and Pecorino in equal parts.

Finish by grinding coarse black pepper over the top.