Step 1

1) Begin by beating with a whisk the yolks of 2 eggs, add a pinch of salt and fresh milled black pepper to taste.

Step 2

2) Take a frying pan, add the sliced strips of guanciale or diced bacon. Cook for a couple of minutes until the fat has become transparent and slightly crisp then turn off the cooker.

Step 3

3) Steps 1 and 2 can be done while the pasta is cooking so once ready first drain and then throw the spaghetti or rigatoni in the frying pan while they are still hot.

Step 4

4) Take the beaten eggs with black pepper and pour them over the pasta. Mix the all with a wooden fork until the eggs mixture turns to a thin emulsion.

Step 5

5) Add the Pecorino and/or Parmigiano Reggiano, or the one of your choice and give a last mix. Now it's ready to be plated and served immediately with an extra grate of cheese which it's up to taste.