In the serving bowl whisk a whole egg with an egg yolk, a pinch of salt and 20gr of Parmigiano Reggiano. Add a generous pinch of freshly ground black pepper.

In a pan heat 2 tablespoons of olive oil, add the guanciale and sautè until crisp.

Cook the pasta in salted water until al dente.
Drain and sautè with the pancetta at high heat until very hot.

Quickly put the pasta in the serving bowl with the egg sauce and mix super-quickly until creamy, add some cooking water if the sauce gets too thick.

Serve immediately.

Eat slowly.

Guanciale is a typical italian cured meat, prepared from pork cheeks.