Ingredients for two
¾ cup of guanciale or pancetta (your local italian deli might have it, if not, use bacon)
1 cup grated parmesan
dash of pepper
1 cup of pasta cooking water
Throw the pasta in salted boiling water and let it cook until “al dente” (slightly undercooked). While the pasta cooks, heat the olive oil in a large pan, add the guanciale and let it golden brown, stir occasionally. Drain the pasta and add it to the pan. Stir fry for a couple of minutes then add the whole eggs, the pepper and 3/4 of the cheese, keep stirring at medium heat until the egg is cooked. If you think it looks too dry, add some of the pasta cooking water and stir it in for another minute until absorbed. Sprinkle the remaining cheese over each dish and serve immediately.