Pasta carbonara

Fill a big pot with water, bring to a boil over medium-high heat and salt it well, so it tastes like the ocean.

Finely grate 1 cup of Parmesan or Pecorino Romano into a medium bowl.

Add 1 whole egg and 3 egg yolks to the cheese.

Add 2 cloves of garlic, minced or pressed.

Season with 1/4 tsp salt and 1/4 tsp black pepper, whisk and set aside.

Dice the bacon into small pieces.

Put the bacon in a large pan and heat over medium heat so the fat renders out; no oil needed.

Cook the spaghetti in the salted boiling water about 10 minutes, until al dente.

When the bacon is crispy, transfer it to a paper-towel-lined plate.

Reserve 1 cup of the starchy pasta water, then transfer the pasta to a big bowl.

Pour in a quarter cup of pasta water, add the egg mixture and the bacon, and toss until the cheese melts and the sauce is creamy.

If it is not creamy, add up to another quarter cup of pasta water a tablespoon at a time while mixing; it should be neither watery nor dry.

Serve immediately, garnished with parsley and flaked sea salt if desired.