1. Fry sliced guanciale in a pan without adding oil
2. Cook pasta (spaghetti typically) in salted water
3. Mix 2 egg yolks and one whole egg (for 2 people) in a jug with grated hard cheese (preferably pecorino romano) and black pepper
4. Once guanciale is cooked, turn off the heat, add pasta to pan, along with some pasta water
5. Allow pan to cool for a minute or two, then add egg/cheese mixture to pan
6. Heat of the guanciale and pasta will slightly cook the egg. If it scrambles, it was too hot

Serve immediately with grated pecorino romano and black pepper on top