Start by dicing or adding your already diced Guanciale to a cold dry pan, Guanciale has a high fat content so no need for any oil or butter, turn the pan onto a low-medium heat and slowly cook until crispy, remove from the pan and set aside, make sure to keep all that lovely fat in the pan as this will help in creating the sauce.

To a bowl add the egg yolks, half the pecorino and the black pepper and then with a whisk combine it all together to a thick paste.

Next place the pasta into a saucepan of boiling salted water and cook until al-dente, while the pasta is cooking you can add some of the pasta water to the egg mix but make sure to add it slowly whilst constantly whisking so the eggs don’t scramble.

Once the pasta is cooked add it to the pan you cooked the guanciale in, turn the heat off and once cooled slightly add the egg mixture, stir continuously so the eggs don’t over heat, add the guanciale back in and mix it all together.

Transfer to a pasta bowl and cover with the rest of the grated pecorino. Enjoy!