Carbonara Guanciale Egg and Pecorino Romano

Ingredients

• 4 ounces (115 grams) guanciale, cut into 1/4-inch (1/2-centimeter) dice
• 2 generous tablespoons extra virgin olive oil, preferably lightly fruity
• 3 large eggs, at room temperature
• 10 rounded tablespoons (100 grams) freshly grated pecorino romano, or half pecorino romano and half parmigiano-reggiano
• freshly ground black pepper
• 1 pound (450 grams) pasta (see note below)

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