Cup of Yum
1. Break egg yolks and whole eggs into a large bowl.
2. Then grate the Parmesan directly on the eggs. Season with salt and pepper.
3. Mix and set aside.
4. Cut the guanciale into thin strips.
5. Add 2 tablespoons of olive oil to a large skillet and, optionally, the butter (only used to enhance the creamy texture of the recipe if desired).
6. Place the pan on a medium heat, and when the oil is hot enough, add the guanciale (or pancetta or bacon) strips.
7. Lower the heat, and cook for 5 minutes, stirring regularly. Set aside.
8. Cook the pasta according to the instructions on the pack, until al dente. Drain, retaining the cooking water, and immediately place the pasta into the pan containing the bacon.
9. Add 2 ladles of the pasta cooking water, mix everything together with kitchen tongs, and cook over medium to high heat until the cooking water has completely evaporated.
10. Pour 3 tablespoons of the pasta cooking water into the bowl containing the eggs and Parmesan, and immediately whisk until obtaining a smooth mixture.
11. Remove the pan from the heat and, once its contents have cooled, stir in the egg and Parmesan mixture, which will create the typical creaminess of the recipe.
12. Mix everything gently with kitchen tongs.

Finishing

1. Finally, plate up the pasta, and sprinkle with a little more freshly grated Parmesan or Pecorino, and some freshly ground black pepper.