Ingredients for four persons: a)1/2 kg of spaghetti b)150 g of guanciale c)Little extra virgin olive oil d)4 Eggs e)Black pepper

Procedure Put a pot with plenty of water on the stove. Cut the guanciale into small cubes. Break the eggs in the bowl which will contain the seasoned pasta: add the grated pecorino to taste and the black pepper, mixing quickly and with a fork. Place the bowl on top of the pan with the water as if were its lid, for about half a minute, and keep stirring the mixture, so that it will become creamier. Heat the guanciale in a frying pan with a little oil and leave it to shallow fry on gentle heat, so as to to make it soft In the meantime, as soon as the water boils cook the pasta and drain it making (reserving a bit of the cooking water). Put the pasta in the bowl with mixture, add more grated pecorino, so that the heat from the water and the guanciale will coagulate the eggs and if necessary add a little bit of the reserved cooking water to help coagulation. If you wish, add some more grated pecorino at the end.

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