Ingredients:

• 400g spaghetti
• 200g diced pancetta or guanciale
• 4 eggs
• 1 cup grated Parmigiano Reggiano
• Freshly ground black pepper
• Salt

Instructions:

1. In a pan, cook the pancetta or guanciale until it is golden and crispy. Remove from heat and let cool.
2. In a bowl, beat the eggs together with the grated Parmigiano Reggiano and a generous amount of freshly ground black pepper.
3. Cook the spaghetti in plenty of salted water until it is al dente.
4. Once the pasta is cooked, drain it and transfer it to the pan with the pancetta or guanciale, stirring well.
5. Add the eggs and Parmigiano Reggiano to the pan with the pasta, stirring quickly to prevent the eggs from scrambling too much.
6. Serve hot with a sprinkling of freshly ground black pepper.

Enjoy your meal!