- guanciale (lard from the pig’s cheek): 150 gr.
- Pecorino cheese: 100 gr.
- spaghetti (pasta): 350 gr.
- eggs: 4
- olive oil: 2 tablespoons
Boil a large pot with plenty of water and pour the salt. Then put the spaghetti inside, lowering the heat a bit.
At the same time, heat the oil on a fry pan and, when hot, put the guanciale diced on. Then cook until the fat of guanciale is dissolved completely.
Beat the eggs using a whisk, add the pecorino cheese and pepper continuing to beat the eggs until the point where everything has acquired a general homogeneity.
As soon as the spaghetti are almost cooked, add the bacon to beaten eggs.
Drain the pasta and then pour it still warm in the pan, mix everything and making sure that the heat of pasta has to be the cooking elements for the eggs. In the event that spaghetti become too dry, pour a tablespoon of olive oil.