Followed the BA recipe proportions but modified the procedure a bit. I knew the tempering of the eggs and cheese was key after all the "why is my carbonara like scrambled eggs" posts you see. I feel like I nailed it. La Molisana Pastifico Extra di Lusso Spegettoni N14. Not sure if I noticed any difference from regular La Molisana. Also, guanciale is life.
by GTS980