8 oz of guanciale (Italian jowl bacon) or pancetta (pork belly bacon) (1/3 cup)
2 cups freshly grated Pecorino Romano cheese
Freshly ground black pepper
4 tbsp sea salt
extra virgin olive oil
1-2 cloves of garlic
Bring water to the boil, add salt and then Meliora Paccherini. Wait 10/12 minutes. When the pasta is perfect, scoop out about 1 cup of cooking water.
While the pasta is cooking, heat a large frying pan over medium flame with a drizzle of extra virgin olive oil.
Add thin-sliced guanciale (Italian jowl bacon) or pancetta (pork belly bacon) and sauté for 3 to 4 minutes until crispy.
Whisk 8 fresh medium-large egg yolks (no egg whites) in a bowl, then add the pecorino cheese and pepper and mix well.
Drain the pasta and pour it in the frying pan with the guanciale. Cook for 1 minute.
Remove the frying pan from the heat and pour in the egg mixture. Stir quickly and constantly until it reaches a creamy mixture, add cooking water previously preserved if necessary. Add pepper and a sprinkle of pecorino in the end.