Preparation Steps

• Cut the guanciale (or pancetta/lard) into lardons. Cook in a frying pan over medium-low heat until the fat melts and the lardons crisp slightly. Set aside.
• Cook the pasta in a large pot of lightly salted water according to package instructions.
• Meanwhile, beat the whole eggs and egg yolks in a large bowl, then add ⅔ of the grated pecorino or parmesan. Season lightly with salt and pepper.
• Drain the pasta, reserving 2-3 tablespoons of cooking water. Add the pasta to the bowl with the eggs and mix quickly until the pasta is well coated. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
• Add the guanciale lardons, a bit more grated pecorino, and adjust seasoning with salt and especially pepper. Serve immediately and enjoy!