Carbonara

Cut the guanciale into chunks and cook them at low fire in a pan.
Put the pasta water to boil.

Grate some chesse.
In a bowl, lightly beat the eggs with the cheese and a good amount of black pepper.

Cook the pasta. 
Once the guanciale is crispy, take it out of the pan. 
When the pasta is almost done, put one spoon of pasta water in the egg bowl and mix.

Throw the pasta in the pan where the guanciale has cooked and cook it a tiny bit adding a bit of the pasta water.
Turn of the fire, pour in the egg mix and mix all together.
Finally, add the guanciale