• Dried spaghetti, sufficient
• Preferably 100g of guanciale or 2 rashers of bacon per person, chopped into cubes or small pieces
• One egg per 2 people
• An equal volume of finely grated parmesan or pecorino to your egg
• Lots of black pepper

In a large dry pan – the non stick frying pan or the wok would be best – start cooking your pork. Start it on a low heat and allow it to render out its fat. With supermarket bacon you may want to add just a little vegetable oil to get it started.

Meanwhile, bring a large pot of heavily salted water to the boil and cook your spaghetti until it’s very al dente, about 6 minutes. As it’s cooking, whisk together the egg, the cheese and the pepper in a big bowl that can fit all the pasta and bacon too.

By the time the pasta is done, the bacon should be a little crispy. Add the pasta and about a mugful of pasta water to the bacon and bring up to the boil, moving constantly and carefully adding a little more pasta water until the pasta is cooked perfectly and there’s only a very small amount of liquid in the pan. Turn off the heat and add the whole lot to the egg and cheese bowl and mix furiously, adding a little more warm pasta water if it’s clumpy. If it’s too thin, add the whole lot back into the warm wok and toss until thickened and creamy.

Taste, season if necessary, and serve.