Carbonara for the fam. While the spaghetti boils in salted water, render bacon or pancetta until crispy. Pour some of the bacon fat into a large bowl and set aside bacon. Add a lot of black pepper to the hot fat in the bowl to wake it up. Then add some more. Stir in a small mountain of finely grated Parmesan and 1 egg + a yolk and whip the mixture into a paste. Add peas to pasta water during last minute of cooking and then add a few tong squeezes of spaghetti dripping with pasta water to the bacon fat paste and mix it vigorously to temper the eggs and keep them from scrambling. Then add the rest of the pasta and peas and crispy bacon and mix until creamy, adding small ladles of pasta water as you stir until the sauce clings. Eat the carbonara before it congeals, and hush chile, don’t @ me about the peas.