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Cut the guanciale into small pieces then simmer in a frying pan over medium heat.
Whisk Pecorino cheese with the eggs until you get a creamy sauce.
Cook the spaghetti al dente in boiling salted water
Drain when they are ready then put them in the frying pan to season them properly with the fat of the guanciale.
add the eggs and pecorino cream and stir. Spaghetti carbonara is ready. Serve immediately.