Pasta with Guanciale and Egg Sauce

Method

1. Cook spaghetti in salted boiling water until al dente
2. Sauté cubed guanciale in olive oil until crispy
3. In a bowl, whisk eggs with Pecorino Romano and a generous amount of black pepper
4. Toss hot pasta with guanciale and fat
5. Remove from heat, then quickly mix in egg sauce
6. Serve immediately