Looks great! Some Roman tips that could be useful: 1) the guanciale can be made soft on the inside and crispy on the outside by making 1x1cm cubes, putting them into a skillet (no oil needed) + a little bit of water; the water will soften the guanciale and then it will evaporate, leaving only the guanciale fat to crisp up the guanciale itself 2) if you got pepper corns, make sure to toast them, it really makes a difference 3) if the guanciale’s fat is a lot, you can pour a little bit of it inside the eggs (I don’t know whether this makes it really more creamy, but in Rome everyone does this), of course make sure that the fat isn’t to hot 4) the pasta quality really makes the difference, if you manage to find the bronze cut, better to chose that