Step 1

Cut the guanciale into small pieces then simmer in a frying pan over medium heat.

Step 2

Whisk Pecorino cheese with the eggs until you get a creamy sauce.

Step 3

Cook the spaghetti al dente in boiling salted water

Step 4

Drain when they are ready then put them in the frying pan to season them properly with the fat of the guanciale.

Step 5

add the eggs and pecorino cream and stir. Spaghetti carbonara is ready. Serve immediately.