Step 1

Bring a large saucepan of water to boil and cook your pasta following the packet directions. Stop cooking a couple of minutes before the suggested time, so it's cooked al dente. Note: The pasta will keep on cooking in the next few steps. Reserve half a cup of pasta water for later and drain the rest of the water and return the pasta to the saucepan off the heat.

Step 2

Fry up the guanciale / pancetta / bacon pieces in a large frying pan over medium heat. No added oil required! Cook for a few minutes until the pieces start to crisp up around the edges, and most of the fat has rendered out.

Step 3

Pour the guanciale / pancetta / bacon pieces along with the oil straight over the cooked pasta and toss to coat.

Step 4

Next, crack the eggs in a small bowl and add the grated pecorino romano cheese. Whisk until evenly blended, then pour over the pasta and toss again really well.

Step 5

Finally, optional add in ONLY 1/4 cup of the reserved pasta water for an extra creamy finish. Once again mix well to make sure the pasta is evenly coated, then serve immediately while hot in pre-warmed bowls. Optional - garnish with black pepper and extra pecorino romano.