1 – Slice the pork cheek (or pancetta) into small strips and brown them in a pan over very low heat, so that they end up slightly crispy but without drying out.

2 – Beat the eggs with a fork in a large bowl (which will be used to serve the pasta) along with the grated cheeses and a generous amount of freshly ground pepper, until you get a creamy consistency.

3 – Cook the pasta in boiling water with salt, drain and toss in the bowl with the mix of eggs, cheeses and pepper without stirring.

4 – Once mixed together, add the hot pork cheek (or pancetta) and, if necessary, a few tablespoons of the pasta water.

5 – The heat of the pasta and the bacon will be enough to give the mix the ideal consistency, without the egg curdling and drying out.

6 – When serving out, you can add more grated cheese and more pepper.