Carbonara

This is recipe for two servings. Cut guanciale into 0.5cm thick slices. Place guanciale in a non stick pan over medium high heat without oil. Cook for 4 to 5 minutes until golden and crispy. Meanwhile bring water with a salt to the boil. Add pasta and cook it until they are al dente. In same time whisk 1 egg yolk and 1 whole egg add parmigiano reggiano and pepper. Mix it all together until combined. Turn off the pan with guanciale and wait to cool down a bit. Add cooked pasta to the pan and add one scoop of pasta water. Stir it all the time and when pan cools down a little add egg, parmigiano reggiano and pepper sauce. Continue stirring until sauce become creamy. Serve into two plates and add little bit of parmigiano reggiano on top.