- 1 pound (500g) spaghetti
- 14 ounces (400g) guanciale or very good quality, thickly sliced bacon
- 4 free-range eggs
- 7 ounces (200g) finely grated Parmigiano-Reggiano, or Grana Padano
- salt and freshly ground pepper
If using guanciale, remove the skin gently with a paring knife. Cut into strips about one-half centimetre wide, and then cut those again into half a centimetre pieces.
If using bacon, cut into pieces one-half centimetre wide.
In a large frying pan over medium heat, cook the bacon until it is crispy but not dry, stirring often. When cooked, strain the bacon.
Bring a large saucepan of water to boil. Salt it generously and add spaghetti, stirring for the first minute. Cook until al dente, or until it still has a bit of bite to it.
While this is happening, crack the eggs into a bowl and mix with the Parmesan, a pinch of salt, and a very healthy cracking of pepper.
As soon as the pasta is cooked, strain it well and turn into a large bowl. Immediately pour the egg mixture and the pork on top and stir like crazy, until the eggs have turned into a smooth sauce. Serve immediately with an additional sprinkling of pepper on top.