This is hands down our family's favorite way to eat eggs for dinner. We use guanciale, Pecorino and Parmesan cheese because these ingredients literally keep forever so we always have them in the fridge. Tossing the pasta in the rendered fat before adding in the eggs, causes the eggs to become a velvety cream sauce that coats the pasta like a dream. Inspired by Spagetti Alla Carbonara in Cook Like a Rock Star by Anne Burrell

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