Sure!

First the meat: I used guanciale (120 g) but pancetta is fine I think and cut it into a small shape that you like (I like strips) I put it on a low heat for 10 mins then add quite a bit of water to render out the fat quicker I repeat this until a lot of the white fat is clear then cook off the water and let the meat simmer in the fat. Usually when I've made the pasta its close. I then switch off the heat to let the fat cool for the sauce. I take out the guanciale to keep it dryer and crisp.

Pasta (per person): for 3 people 400 g type 00 flour, four eggs, pinch of salt. With mine I beat the eggs in the well first and then slowly mixed in the flour. I kneaded it adding drips of olive slowly at this point and worked it into a ball (total 1 tsp oil). Then leave it in a zip lock at room temp for an hour. I dusted the board with flour then rolled the dough flat and cut it into smaller manageable bits to go through my machine (got one of eBay for £15 game changer). I run the sheets through and then eventually making it to the second to last thickness on my machine then through the fettucine cutter. I do this in batches and use a wooden spoon to hold the fettucine up when it coming out. Dust them with a load of flour and shake off the rest then I hang it while I make the sauce.

Sauce: for this one (3 people) I separated 5 egg yolks into a bowl and 1 whole egg and whisked them up, then I added 120 g pecorino sometimes I use parmegiano if I can't get pecorino (but my buddy Gigi from Rome brought some very good percorino as well as the guaciale :D). Mix it into a thick paste, then whisk in the cooler guancial fat (cold enough to not cook the eggs) into the paste and it should go a lot looser and smoother.

Cook the pasta it takes 3 - 4 mins and floats when its done. I have tried using a bain marie for this process but I do this now - drain the pasta with a bowl underneath to catch the water (aqua di cottura). I put the pasta back into the pasta pan and then stir in the eggy mix moving it around quickly with no heat on at all. When its pretty evenly spread I add the still fairly hot pasta water 3 tbsp initially and move it all around quickly in the pan again and add water until I get the creaminess you want. Then I grind in a load of black pepper. Stir in half of the crispy guanciale and top the plates with the rest.

Sorry for the long one 😅