Bring a large pot of salted water to a boil. Cut the guanciale into fine strips.

Heat a large skillet and cook the guanciale on medium low heat until crispy and slightly golden brown. Turn off the stove and set aside, keeping the rendered fat in the pan. If too much, remove some and put it into a small jar or container.

Cook the past until al dente, according to package instructions. Reserve about 1 cup of pasta water before draining.

In a bowl, whisk together the eggs, grated Pecorino Romano, and a some black pepper (if the guanciale is very peppery skip it).

When the pasta is almost ready, re-heat the guanciale on low for a couple of minutes.

Turn off the heat and add the drained pasta to the pan with the guanciale and toss to coat in the rendered fat.

Pour in the egg mixture, stirring quickly to create a creamy sauce. If it's too dry, add some of the reserved pasta water a little at a time to achieve the desired consistency.

Sprinkle with some more pecorino if you like or with some freshly grated pepper.

Serve: Plate the pasta immediately, topping with extra Pecorino Romano and black pepper to taste.