I make this by heart, but I’ll try.

• beat 4 eggs (I make 4 portions of pasta) with a handful of Pecorino Romano, set aside
• fry guanciale in a pan, remove when crispy, keep the fat
• meanwhile, boil pasta according to package instructions, I usually take them out 30-45 seconds earlier, as they will continue to cook in the pan
• transfer pasta to pan, mix with the guanciale fat, add a little pasta water to deglaze the pan
• add about a cup of pasta water to the egg mixture, slowly, continue to mix until it reaches the liked consistency
• turn the pan heat off, add egg mixture, drown the pasta in sauce. Add more pasta water if needed, the starches will work wonders on the creaminess.

That’s it. Plate with the crispy guanciale, some freshly cracked pepper and a hefty amount of pecorino on top.