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Sweat the guanciale in a pan.
When it gets crispy remove it and leave the fat in the pan.
Put the water to boil and throw in the pasta.
Mix the cheeses in a container.
Use the cooking water to obtain a cream.
In a separate bowl break the eggs and beat the yolks until frothy.
Combine the beaten eggs with the cream cheese mixture.
Create a mixture.
Put the pasta to finish cooking in the guanciale fat.
Finally incorporate the cream with the heat off and stir.
Add the crispy guanciale and eat.