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Here's how I usually do it. I tried out lots of recipes and tried to combine the best bits from all of them
Ingredients:
>Panchetta or guanciale, diced
>Pasta: spaghetti is traditional but I use penne rigatoni as it holds the sauce better and is easier to eat
>3 egg yolks per person, no whites
>Pecorino Romano
>Parmigiano Reggiano
>Dry white wine
>Salt and pepper
Method:
>Fry the pork in the pan without oil. Bring it up from a low heat to allow the fat to render. When cooked to your liking add a small amount of dry white wine and allow to evaporate
>Whisk the egg yolks with equal parts grated parmesan and pecorino. Don't add too much cheese or the sauce will be too thick. You can add more cheese after serving if need be. Add pepper, but no salt. The salt is in the cheese
>Boil the pasta in salted water. Drain when al dente and reserve the cooking water
>These three steps can be done concurrently. The tricky thing is bringing them all together
>Transfer the cooked pasta to the pork pan, while it's all still piping hot. Quickly coat the pasta with the oil and then transfer the contents of the pan to the egg mix. If it's too hot don't add it all at once. You want the egg to cook but not to scramble. Add some of the hot pasta water until you have the right consistency. It shouldn't be too thick
>Once mixed, serve and add extra pepper and parmesan to taste. Traditionally the dish is very peppery, but you don't have to add too much if you don't want to
Wa la
