Update carbonara.md (#450)

That bowl mix was a nightmare for my eyes, unbelievable that such a heresy can be achieved. I included direction 4 as contemporary to 2 and 3: you'll be more efficient this way, since beating the eggs takes about five minutes. Also I never understood why everybody says it's easy, but I guess it is..

src/carbonara.md

@@ -10,28 +10,24 @@ This recipe assumes large eggs (63 g | 2 1/4 oz).
 
 ## Ingredients
 
-- Spaghetti or linguine: 125 g | 4 1/3 oz pp.
+- Spaghetti or linguine: 100 g | 3 1/2 oz pp.
-- Egg: 1
+- Eggs: 1
-- Egg yolk: 1 pp.
+- Guanciale (cleaned and cubed): 60 g | 2 oz pp.
-- Parmigiano-Reggiano (grated): 30 g | 1 oz pp.
+- Sausage: 1 (optional)
-- Pecorino Romano (grated): 30 g | 1 oz pp.
+- Parmigiano-Reggiano (grated)(optional)
-- Guanciale (cleaned and cubed): 75 g | 2 oz pp.
+- Pecorino Romano (grated)(optional)
 
 ## Directions
 
-1. Combine the cheese, egg and egg yolks in a bowl, together with a generous amount of freshly ground black pepper and optionally a dash of whole milk.
+1. Crack the eggs in a bowl. Add a generous amount of freshly ground black pepper and optionally a dash of whole milk.
-2. Fill a pot with just enough water to be able to cook the spaghetti without it sticking together or burning. Use less salt than you would normally. The aim is starchy water.
+2. Fill a pot with water, and when it boils cook the pasta 1 minute less than advised. Use less salt than you would normally too.
-3. Depending on the cooking time of your pasta, you can add it now (8+ minutes and you should be fine). Cook the pasta 1 minute less than advised.
+3. Fry the guanciale in a dry pan on low to medium heat until the sides are crisp but the insides are chewy. Optionally you can open a sausage and put the insides together with guanciale. See the proportions though.
-4. Fry the guanciale in a dry pan on low to medium heat until the sides are crisp but the insides are chewy. Leave the resulting fat in the pan and set the guanciale aside.
+4. While everything is being cooked and fried, beat the eggs manually using a fork until everything is entirely liquid. Remember to watch the time.
-5. When your pasta is almost done, add some tablespoons of the starchy pasta water to your egg/cheese mixture. Mix well, and add more water as needed.
+5. When your pasta is done (-1 minute), drain it and put it in the bowl with eggs. At this step you may consider the timing: if the pasta is too hot you will cook the eggs, and some people don't like it this way, so just wait for a minute. Keep moving and stirring to fully incorporate the eggs. Add guanciale and as many fats remaining in the pan as you want. Keep moving and stirring.
-An option here is to make a bain-marie over your boiling pasta pot to melt the cheese -- this will result in an extremely creamy and well integrated emulsion.
+6. Plate and optionally garnish with grated cheese and freshly ground black pepper. Voila.
-6. When your pasta is done (-1 minute), remove it to the pan with the fat. Keep it on low heat and mix the fat and spaghetti.
-7. Now add the egg/cheese mixture and keep moving and stirring to fully incorporate the sauce. Add pasta water as needed.
-The carbonara is done when the sauce looks a bit runnier than you would like, as it will start to thicken immediately after leaving the pan.
-Add the guanciale back in and give it a quick toss to mix. Plate and optionally garnish with grated cheese and freshly ground black pepper. Voila.
 
 ## Contribution
 
-Peter Piontek
+Peter Piontek, Ladislao Blanchi
 
 ;tags: italian pasta quick cheesefare