500 grams Pasta of your option, chef up until al dente (conserve some pasta water).
200-300 grams Guanciale.
8-10 computers egg yolks.
1/4- 1/2 mug grated cheese, plus extra as required.
Salt as well as pepper, to taste.
Pasta water, as required.
Truffle salsa (optional).
Cut parsley/ springtime onion.