Step 1

Bring a large pot of water to a boil, salt it, and cook the pasta according to the instructions on the package. If using fresh pasta, keep the water boiling and only add the pasta 2-3 minutes before the sauce is ready.

Step 2

Meanwhile, heat the olive oil in a large pan (or skip it if using non-stick) and fry the guanciale or pancetta gently over medium heat for 5 minutes. I sometimes like to add a whole garlic clove to the oil and cook for a minute to infuse some flavour in the oil, but that's entirely optional. If you choose to do that, remove the garlic clove before adding the pancetta to the pan.

Step 3

Mix the egg yolks with most of the pecorino romano in a bowl and add 1-2 tablespoons of pasta water to dilute the mixture a bit.

Step 4

When the guanciale is ready, turn off the heat. Drain the pasta (reserve a cup of water) and add it to the pan. Mix it with guanciale and then pour the egg and pecorino mixture. Toss to coat evenly and add a bit of extra pasta water if needed to make it creamy.

Step 5

Serve immediately topped with the remaining pecorino cheese and lots of freshly ground black pepper.