Making eggs-pecorino sauce. Whisk the Pecorino Romano (which is a very salty and tasty Italian cheese so there’s no need to add salt) with the eggs and a little bit of ground black pepper. Stir quickly with a fork – or a hand whisk – until you get a creamy sauce. Set aside.

Drain when they are ready then put them in the frying pan, over high heat, to season it properly with the fat of the guanciale.

At this point, we have reached the crucial moment of spaghetti carbonara; not to put tension on it, but this is the fleeting moment in which you can make an immortal dish or one that will be a real failure.

You will have to be quick, ready and ruthless. Here’s how to do it

When the spaghetti and guanciale are sizzling in the pan, TURN OFF THE HEAT, otherwise the eggs cook too much and you’ll find yourself with scrambled eggs and spaghetti! Now quickly add the eggs and pecorino cream and stir. The pan is warm but not hot so that the eggs will cook without lump.

Pay attention to the consistency, which must be creamy, but not fluid. If you notice that it’s too liquid, add some pecorino. Spaghetti carbonara is ready. Serve immediately. So with the help of a ladle and a fork, create a pasta nest and place it on a plate.