Can you tell me how to cook a real carbonara sauce? Please give me also the quantities of the needed ingredients for 3 persons. Which kind of pasta should I use?
user
Sure, I'd be happy to help you with that. Here's a basic recipe for traditional carbonara sauce, which serves around 4 people:

Ingredients:
- 4 oz. (about 110 grams) of pancetta or bacon, cubed
- 3 large eggs
- 1 cup grated Pecorino Romano cheese
- 1/2 cup grated Parmigiano-Reggiano cheese
- Salt and freshly ground black pepper to taste
- 1 lb. (about 450 grams) of spaghetti or any other long pasta

Instructions:

1. Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente (still slightly firm to the bite). Drain, reserving about 1/2 cup of the pasta water.

2. While the pasta is cooking, heat a large non-stick pan over medium heat. Add the cubed pancetta or bacon and cook, stirring often, until crispy and golden brown, about 6-8 minutes.

3. In a medium bowl, beat together the eggs, Pecorino Romano cheese, Parmigiano-Reggiano cheese, salt, and black pepper until well combined.

4. When the pasta is ready, remove it from the pot using tongs or a slotted spoon and toss it directly in the pan with the pancetta or bacon. Let the pasta absorb the pancetta fat for a minute or so.

5. Remove the skillet from the heat and add the egg mixture, stirring quickly with two wooden spoons or heatproof spatulas until the pasta is evenly coated with the sauce. If the sauce looks too thick, you can loosen it with a little pasta cooking water.

6. Serve your carbonara immediately, garnished with additional grated cheese and freshly cracked black pepper, if desired.

I hope this recipe helps! Enjoy your homemade carbonara :)
assistant
Can you tell me how to cook a real carbonara sauce? Please give me also the quantities of the needed ingredients for 3 persons. Which kind of pasta should I use?
user
Sure, I'd be happy to help you make a traditional Italian carbonara sauce. Here's a simple recipe for three people:

Ingredients:
1. 200 grams of guanciale (Italian cured pork cheek) or pancetta if you can't find guanciale
2. 100 grams of Pecorino Romano cheese, finely grated
3. 50 grams of Parmigiano Reggiano cheese, finely grated
4. 3 large eggs
5. Freshly ground black pepper, to taste
6. 250 grams of pasta (spaghetti or rigatoni are traditionally used)

Steps:
1. Cut the guanciale or pancetta into small chunks.
2. In a large pan, cook the guanciale or pancetta over medium heat until it's crispy. Remove the pan from the heat.
3. While the guanciale or pancetta is cooking, grate your cheeses and mix them together.
4. In a separate bowl, beat the eggs and then add in the mixed cheeses, reserving a small amount for garnish. Stir in a generous amount of freshly ground black pepper.
5. Cook your pasta in boiling salted water until al dente.
6. Once the pasta is cooked, drain it quickly so it's still wet. Do not rinse it.
7. Add the hot pasta to the pan with the guanciale or pancetta and toss well to coat.
8. Remove the pan from the heat. While stirring, slowly add the egg and cheese mixture into the pasta. The heat from the pasta will cook the egg slightly and melt the cheese. If the sauce is too dry, add a bit of pasta water.
9. Serve immediately, garnished with the remaining cheese and a bit more pepper.

Enjoy your meal!
assistant