All you really need for this recipe is a couple of eggs, a pound of spaghetti, a couple cloves of garlic, unsalted butter, and that block of Parm hidden in the back of the fridge. This is the most stripped-down version of carbonara you’ll ever see, the thing I turn to when there’s nothing left in the fridge and I’m desperate. I’ve never made carbonara with pancetta or bacon; I threw in some peas once and that was nice. A sprinkle of chopped flat-leaf parsley on top? Sounds good if you have it.