Start by placing a pot of water on the stove and bring it to a boil.
Sweat the guanciale in a pan on low heat, remove when golden, and lay it on a paper towel.
Remove 3/4 of the fat and place it on the side. Add half a cup of water and immerse for a few minutes, allowing the fat and water to combine.
Meanwhile, whisk together the Pecorino, Egg Yolk, and enough Black Pepper to make the cream almost grey. When you reach a paste consistency, add the fat and whisk until everything is combined.
Cook your favorite shape of pasta. When Pasta is "al dente," drain and pour back into the pan, add the guanciale (previously sweated) and sauté for a couple of minutes on high heat, adding a little bit of pasta water to make sure the pasta isn’t too dry.
Take away from heat and let rest for 2-3 minutes, allowing the temperature to drop.
Add your egg mixture in the pan, and sauté (without heat) or mix until the cream is combined, add some water if it’s too dry, vice versa more pecorino if it’s too runny.
Plate and finish with a sprinkle of pecorino and black pepper.
