Cook the pasta in a large pan of boiling salted water until al dente.

Meanwhile, heat the oil in a pan and fry the guanciale or pancetta until crisp. once the meat is brown and fat came out, drain some of the fat away and leave some, make sure at this stage there is no fire, if the pan gets too hot as we don't want to scramble the egg when the egg mixture pouring in later.

Lightly beat the eggs in a large bowl with the grated cheese and fresh grounded pepper.

When the pasta is ready, drain and add to the pan with the guanciale, doesn't matter if a little bit water comes from pasta, we need that cream texture, some of that comes from the water. Then mix well to coat everything. Take off the heat. Allow to cool slightly, when it is calmed a little, add the egg and cheese mixture. Quickly Stir to coat the pasta and serve immediately. temperature control is the key, DO NOT LET EGG to heat up to scrambled eggs.