My Carbo

Fresh pasta or very good linguine (I like the brand Di Cecco), al dente
Bacon or pancetta cut in strips
2 cloves of garlic
couple of eggs
1/2 cup or 250ml of double cream
handful of freshly grated parmesan or pecorino cheese
1 small diced tomato
some chopped flatleaf parsely

Gently fry the pancetta or bacon with the whole cloves pf garlic. Whisk the eggs, cream and cheese together. Take your pan of the heat and remove the garlic. Now add the boiled pasta to the pancetta, give it a good stir and then add the egg mixture.
Now it's up to you, I like my carbonara smooth & silky and others like it scrambled egg style. So smooth and silky means you take it of the heat and mix in the diced tomato and parsley. Otherwise you heat it through a little bit more on low heat (and stir often) and afterwards you can add the tomatoes and parsely. And serve directly with some extra grated parmesan cheese on top.

Tip: you can add a tiny bit of white wine or lemon juice just so the acidity will cut through the fat of the cream.