Okay, first you should know this: There are some varieties of the recipe out there. One reason for that is that every region has its own slightly different version, like they use another kind of cheese because they have some special regional hot shit cheese in their region or they use a bit more or less cheese, or are more experienced with the mixing etc. Another reason is, that some people do weird stuff because they think they can improve a perfect dish. I got this recipe from an Italian chef, and I promise, there are no variations from my side. Because I wouldn’t dare it to change anything on that holy dish. When you want to change it… you’re totally on your own. I don’t support any variations except when you’re not experienced with the dish and/or broke, than you can use cheap cheese and bacon for it. But remember, one of the reasons that the Italian kitchen is so amazing is that they use the best ingredients. So, when you want to impress your friends, family or secret crush… use the proper ingredients!
What you need:
(Since it is more common in Europe I use grams and litres, but feel free to go to this site and convert it to the measurements you’re familiar with.)
400g Spaghetti
50g Guanciale (bacon from the pig cheek)
75g Pecorino cheese
4 eggs
Salt and Pepper
Put the 4 eggs into a bow, add the cheese, salt and pepper (lots of it, fresh one is better). Mix it.
Then put the bacon with a drizzle of oil in another pan and cook it.
Cook the Spaghetti in a pan. When you never did it, you find a description on that site.
When the Spaghetti are al dente, add the bacon and egg-parmesan-mixture and mix it fast and serve immediately.
Travel, learn, share, repeat... 
Love a good carbonara. This is slightly different from mine! I’ll give it a go. Greetings from London.
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