In a large frying pan heat the pancetta with a tablespoon of olive oil; take care not to burn it but bring it to a light crisp and take the pan off the heat
In a large saucepan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water
Bring the water to a gentle boil and put in the tonnarelli
Cook to al dente – 2-3 minutes
While the pasta is cooking, in a bowl crack two eggs and add 1 yolk from a third egg and beat lightly; add 30g of grated Pecorino and 30g of grated Parmesan to the beaten eggs
Remove the pasta from the saucepan with tongs and place it in the frying pan with the pancetta – make sure that some of the starchy pasta water makes it into the frying pan – you can always add 1-2 table spoons of starchy water if you require some additional pasta water (Pasta water is the secret ingredient because it allows you to make an emulsion using the egg cheese mixture – it creates the creamy sensation of the Carbonara!)
Stir the egg and cheese mixture into the frying pan with the pasta and pancetta. Use tongs to coat the pasta with the egg, cheese and pasta water emulsion – the secret to this part is to make sure that the pan is not too hot to cook the eggs (which would turn the dish into scrambled eggs with pasta).
Plate the Carbonara into 2 bowls and garnish with a little bit more Parmesan – Buon Appetito and congratulations on your first Carbonara!