Abundant Extra-Virgin Olive Oil, as per taste but consider a thick layer in the pan
3 thick Guanciale slices
Pancetta, or good Bacon, cut into stripes or small cubes
grated Parmigiano-Reggiano as per taste
4 large Eggs
Freshly ground Black Pepper
Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salts.
Meanwhile, combine the olive oil and guanciale in a 12- to 14-inch saute pan set over medium heat, and cook unti the guanciale has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat).
Mix the eggs with parmigiano, salt and pepper (as per taste, I like being generous on the cheese side, taste along the way, until you are happy with it, it won’t taste much different from that!). Cook the pasta in the boiling water until just al dente. Scoop out 1/4 cup of the pasta cooking water and set aside. Drain the pasta.
Add the reserved pasta water to the pan with the guanciale, then toss in the pasta and heat, shaking the pan, for 1 minute. Remove from the heat, add the egg mix to taste, and toss until thoroughly mixed.
Divide the pasta among four warmed serving bowls. Serve immediately!!!!!!!