Authentic shit, really. It depends if you like the taste of carbonara: it is not my favourite to be honest. But regardless, it is an EXCELLENT carbonara. To make it really saucy, do not be shy on the pasta water.
I tried it several times, and found that the easiest way is to start making the sauce just a few minutes before spaghetti are al-dente, directly on top of the spaghetti simmering.
Bronze die extruded spaghetti are the way forward because they are rougher and will pick up more sauce. Check out another Italian classic, Cacio e Pepe.
Notes - less salt in pasta water than usual (maybe a third?)
Link to the recipe
