Spaghetti alla Carbonara

boil the pasta in water (4 quarts)
1.         salt water as desired. Boil the pasta al dente
2.         while the pasta is cooking, in a bowl beat well the eggs with a little salt and pecorino and some fresh pepper
3.         in a pan fry the guanciale with a little EV olive oil
4.         when pasta is ready, drain it and  quickly add the guanciale along  with oil and eggs from the top
5.         toss the pasta immediately and very quickly as the heat of the pasta will cook the eggs
6.         you may also want to toss it on the  flame for 1 more  min to cook the eggs a little more
7.         garnish with fresh pepper and pecorino