1 clove garlic
2 eggs
1 egg yolk
salt ( to taste )
4 tbsp grated pecorino cheese ( or parmesan cheese )
3 tbsp cooking cream ( optional )
11 oz spaghetti
pepper ( to taste )
4 oz guanciale ( or pork jowl, salt pork, or bacon )
Prepare the fry
Pour 4 tablespoons of oil in a large pan, because after it will contain also the spaghetti; press the garlic, peel it, put it in the pan on medium heat, and let it get brown; then remove it from the pan.
Add the meat
In the meantime, cut the guanciale (or bacon, or pork jowl, or salt pork) into little cubes. When the fry is ready, add the guanciale and let it slowly fry, pressing it with a fork, so that the fat melts. When the meat gets crispy, remove the pan from the heat.
Prepare the eggs
Meanwhile, in a bowl, beat the 2 eggs with one more yolk, season with salt, and add half of the grated cheese (if you want, you can add also the cream, for a creamier carbonara).
Spaghetti cooking
Put the spaghetti in the boiling and salted water. Stir, then cover the pot, and wait until the water turns to boil; when it boils remove the cover and cook according to the package directions.
Almost done
One minute before draining the spaghetti, put the pan with the meat on low heat. Drain the spaghetti, put them in the pan, and mix quickly with a wooden spoon for few seconds.
Complete the carbonara
Transfer the spaghetti and the meat to the bowl with the eggs, mix quickly to prevent the eggs from firming up. Distribute the spaghetti on the plates, and complete them with the remaining grated cheese and with a sprinkle of pepper.
