Spaghetti alla carbonara

Ingredients for 2 people
200 g spaghetti
100 g guanciale
2 eggs
Extra virgin olive oil
Pecorino, or my preference Parmigiano, as needed
Salt and pepper

I brown diced guanciale in a little oil in a small pan.

I let it turn golden.

I boil salted water and add spaghetti.

I beat whole eggs with a fork in a bowl.

I add plenty of ground pepper.

I add Parmigiano or Pecorino. No exact quantity: egg size determines it. The cream should be fairly thick. I keep mixing with a fork.

I add little salt because meat and cheese are already savoury.

I drain pasta al dente and return to its pan.

I stir in egg mixture off the heat, essential to prevent it setting into an omelette.

I mix vigorously.

I add hot browned guanciale, removing excessive oil.

I immediately serve in a bowl with more ground pepper.

A great Italian recipe: few quality ingredients and essential steps create an exceptional dish. I hope carbonara purists forgive my Parmigiano variation!