Preparation Heat up water in a large pot and, when the water comes to the boil, add a pinch of salt and the pasta until is cooked al dente. Dice the guanciale and brown it in a pan with a dash of oil. Once the guanciale is ready, add the pasta into the same pan and sauté everything. Cook for a couple of minutes and put the mix in a soup plate. Put the Parmesan cheese in a bowl and add 2 whole eggs (white and yolk) and four yolks. Beat everything well and add the mix to the plate, stirring thoroughly so the egg is perfectly integrated with the pasta. Presentation Sprinkle some black pepper and put the pasta in a mountain-like shape.