Vermicelli 350 gr.
Guanciale (preferably from Amatrice) 100 gr.
Uova 4 yelk (1 per person persona)
Pecorino Romano 150 gr.
Cut the bacon into strips and cook it in the pan, without oil, until it becomes crispy.
In a bowl, beat the egg yolks and add 100 grams of Pecorino Romano and the pepper.
Cook the vermicelli for 10 minutes in abundant salted water (set aside a glass of cooking water)
Drain "al dente".
Add the pasta in the bowl with the egg and mix well (add a little cooking water if it is too thick)Serve hot adding some Pecorino to garnish the dish.