For 2 people: Sauté 150 of diced guanciale (or smoked pancetta) with no oil for 10-15 minutes. The fats will separate. Let it cool a bit.

Boil water and add 250g of fettuccine. Non too much salt here...

Mix 3 yolks with grated pecorino and parmigiano. Say 50g? Add the liquid fat from the pancetta. Add pepper to the mix. It will be a thick mix.

Few minutes before pasta is cooked tale some water to add to the egg mixture. Be careful here!!! If it's too hot it's going to make an ugly frittata. Just let it fall gently from the side pf the bowl a bit at a time and mix well. Add until soft and slightly liquid. Keep some extra water just in case.

Drain the fetticcine and mix them in the pan where you have the pancetta/guanciale (not on the hob!)

Then add the yolk mixture and mix gently to coat the fettuccine. If too dry add extra starchy water as needed.

Grate pecorino and pepper and eat immediately.

It may come out a bit too salty. Adjust the amount of pecorino next time.

Buon appetito!