MY BESPOKE CARBONARA

My carbonara is one of the favourite dishes of my dinner guests. Marco from Naples especially is a big fan and requests it every time he comes over.
There isn't anything fancy or special about my recipe. In fact, it is one of the most basic recipes I know.
There is only one main rule for me when I make carbonara: ABSOLUTELETY NO CREAM!

Here is what you need for 2/3 people:

100g smoked, diced pancetta
2 eggs
50g of grated grana padano (or parmesan)
50g of grated pecorino romano
3 table spoons of olive oil
250g spaghetti (or linguine)
salt
pepper

Boil a big pot of salted water.
In the meantime mix the grated cheese with 1 whole egg and 1 yolk. Beat the mixture with a fork until you obtain a creamy texture. Add salt and freshly grinded pepper. If you don't have the pecorino, just use 100g of grana or parmesan.
Once the water is boiling, add the pasta. Cook it very al dente. About 2 minutes before the pasta is cooked, fry the pancetta with the olive oil.
Drain the pasta and transfer it in a large bowl, preferably warm. Pour the egg mixture onto to pasta and mix well. Then pour the pancetta while the oil is still frying. Mix again. The warmth of the pasta and the hot olive oil will cook the egg. This is why it is important that your pasta is cooked al dente. If not the temperature will overcook it and the mixing will make it mushy. Nothing worse than overcooked pasta!
Check that the carbonara is seasoned enough and serve at once.

Useful tips in case of disaster: if the pasta is too dry drizzle with cold olive oil; if too "slimy" sprinkle with cheese. It shouldn't happen with my recipe though ;)