• Place a pan with water and salt on the stove to cook the spaghetti.
• Cut the guanciale bacon into large, thick cubes.
• Grate the pecorino or parmesan cheese. Grate just over 80 grams. (as a garnish on the dish, keep this aside)
• Separate the eggs and place them in a mixing bowl.
• Add the cheese and some ground pepper. Mix this together until you get an even mass.
• Cook the pasta 1 to 2 minutes less than indicated on the package.
• Meanwhile, fry the guanciale in a frying pan over medium high heat without oil or butter. The guanciale releases enough fat to fry.
  
• Then turn off the heat and wait until the guanciale oil has cooled slightly.
• Then, using pasta tongs, add the pasta directly to the pan with guanciale, discarding the pasta liquid not away!
• Add some pasta water and mix this mass together.
• Then add the egg yolks with parmesan cheese. Mix this evenly until completely combined. Then watch how the paste mixes with the cream. If it is too thick you can always add a little extra water and mix together.
• Add extra salt if necessary. Please note that the guanciale and cheese is already salty in itself. So be careful with salt.

Presenting your pasta

• Place the pasta upside down in the center of your plate.
• Place the bacon and cream on top.
• Sprinkle or grate some more cheese and grind some more pepper over it.
• Drizzle the dish with olive oil.

Buon Appetito!