Prep sauce by beating eggs then adding the Pecorino and black pepper

Chop Guanchalle into cubes and lightly fry on low heat with no added oil

Cook pasta in salted water

Once pasta is cooked add it to the pan with the Guanchalle

Add some pasta water to the pasta/Guanchalle and some to the eggs

Turn off the heat on the pan and add the sauce to the pasta. Add a bit more pasta water

Once pasta is coated evenly you should turn the heat back on to very low and keep mixing the pasta in the pan

At the point where the eggs have cooked enough to start thickening and sticking to the pasta slightly but before it becomes scrambled eggs. Turn off heat and serve