Fill a generous pot with salted water and put on the stove.

Put the guanciale cleaned off from the skin and (optional) from the layer of pepper, and cutted in small cubes into a pan, without butter, oil or other alien stuff like garlic. Medium low heat. Make the guanciale 'sweat" for a while, so it can release the oil by itself. Don't burn the guanciale.

While the water is boiling, and the guanciale is sweating, take your eggs and count. How many people are eating? Take that number + 1 egg= number of eggs required. Separate the yolks from the whites, and put the latters aside for whatever you want do do

Cook the pasta - Set the time 2 minutes less than the cooking time on the pasta box.

Now take your yolks, the grated pecorino romano (or another pecorino if you can't find it) and put them together. Mix them well until you reach the toothpaste consistency. Done? Good. Take a couple of spoons of pasta water and add them to the toothpaste you've just made. Mix it again, and let it rest.

Take the pasta out from the pot and throw it with love into the pan. Add a ladle of pasta water into the pan and several of plain water as well. Now comes the magic! Heat up the stove, and start to move and stir the pasta (don't break it please) until the water it's been absorbed by the pasta itself.

Turn off the stove. Take the pan out of heat. Count until 10. Put the eggs/pecorino on top of pasta. Stir it gently until the ludicrous mode of cream have been set. Grind pepper on the top.