Pasta carbonara (original)

Cut the guanciale into strips (remove the rind if present) and place in a frying pan until golden brown (they should be crispy) and set aside.

While the guanciale is cooking, bring water to boil, add a pinch of salt and when it starts to boil add the macaroni. The time will depend on the pasta (it usually says "al dente" on the package).

Mix in a bowl the yolk of TWO eggs and add TWO whole eggs. Beat. Gradually add the pecorino until a thick sauce is formed. Add black pepper to taste

Take a glass of the cooking water when the pasta has finished cooking. Drain

In the same pot of the cooking, add the guanciale and the pasta (at very low heat, 3 maximum because the pot is already hot). Add the glass of water (this is to taste, if you add more water the sauce will be more liquid). Stir.

Pour the mixture of pecorino and eggs into the pot. Here comes the most complicated part: that the egg does not become an omelette.

Stir very fast all the time and when everything is mixed and hot, serve.

Et voilà ! Add a little more cheese on top (optional)