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Cut the guanciale into small pieces. Then cook in a skillet over medium heat for about 2 to 3 minutes.
In a bowl put the eggs and pecorino Romano cheese. Add some freshly ground black pepper. Then, mix until you have a creamy sauce.
Cook the pasta in plenty of salted water
Drain the spaghetti when ready. Then place them in the skillet, over high heat, to season well with the guanciale.
Turn on the heat and season with the pecorino cream. Stir and flavor for 1 minute then turn off the heat. Serve