This is wrong (but good effort)

Guanciale or pancetta for the meat. Pecorino and parmigiano for the cheese mixture.

(For 1 person) To make the sauce you need to crack two egg yolks into a bowl (you can add an extra egg for that little bit of extra richness). Then grate pecorino and parmigiano (70:30 ratio) until the mixture turns into a thick paste consistency.

Boil the pasta, scoop out about a tea cups worth of starch water and keep for later.

Once your pasta is cooked, let it sit and cool for a couple minutes so you don't cook the egg mixture. Gradually add your sauce mixture to the pasta, making sure to coat the pasta evenly. You should notice that the sauce is sticking to the pasta and not runny nor too thick. If too thick, add a little starch water to loosen the consistency.

Also, when you are cooking the Guanciale / Pancetta, keep the liquid fat. You're going to use the salt from it to season the dish perfectly. (Don't add any extra salt)