Start by bringing a big pot of water to a boil. Make sure to salt the water to help season the pasta! I like to use Celtic Sea salt for the extra minerals, and health benefits.
In the meantime, heat a pan with 1 tsp. of olive oil. You don't need to much, because the guanciale will be releasing its own fat. Once the olive oil is hot, add in the guanciale, and fry on medium heat. You'll want to stir occasionally, making sure it doesn't burn, but finishes off with a slight crisp.
By this point, the water should be boiling, add in your pasta of choice, and cook based on the instructions on packaging.
Once the guanciale is done cooking, remove from heat, and remove the guanciale from the pan, leaving the extra oil in the pan.
Next, crack one whole egg into a bowl, and one egg yolk. You can add another egg yolk if you'd like for a more thicker sauce. Crack in some fresh black pepper, and the grated Pecorino/Parmigiano cheese. Mix the contents together with a fork, breaking up the egg yolks and finally achieving a semi-smooth consistency.
Now with a few minutes left for the pasta to cook, start warming up the pan with the excess guanciale fat and olive oil. Don't let it get too hot, just warm. Strain the pasta from the water, and add it into the pan. Turn off the heat, and mix the pasta with the fat/oil to get an even coating. Now, add in the eggs with cheese and black pepper, and mix thoroughly to get a nice creamy consistency. The heat from the pasta will essentially slowly cook the eggs. Once you achieve a nice texture, add in the guanciale, and mix again.
Serve your pasta, top it off with a few bits of guanciale on top, crack some fresh black pepper, and top off with your cheese! Enjoy!