• 1 lb spaghetti or bucatini
• 1/3 lb grams guanciale or pancetta — diced or cut into strips
• 1 clove garlic
• 4 medium eggs scrambled
• 2 cups mixed Parmesan and pecorino Romano (or all pecorino) – grated
• olive oil
• salt and pepper

1. Cook the guanciale in a pan along with the whole peeled garlic clove and a little oil, until the guanciale is well coloured. Discard the garlic.
2. Beat the eggs in a bowl with a little of the cheese and a pinch of salt.
3. Cook the pasta until al dente, drain and add to the pan with the guanciale.
4. Lower the heat to a minimum and add the egg mixture. Mix well. Be careful not to let the eggs set.
5. Remove from the heat and add the rest of the cheese. Mix again and serve immediately.