Heat the oil in a frying pan over a medium heat.

Add the guanciale and cook until crisp, slightly browned and the fat has rendered off.

Remove the pan from the heat and set aside.

Bring a large saucepan of salted water to the boil.

Add the tagliatelle and cook as the packet instructions.

While the pasta is cooking, beat together the eggs and Parmesan with a fork.

Add a little milk if it is very thick.

Season with a good amount of pepper.

Once the pasta is cooked, drain and reserve some of the cooking water.

Place the frying pan with the guanciale in back onto the stove on a medium–low heat.

Add the drained pasta and the egg mixture and immediately stir thoroughly.

Add 1–2 tablespoons of the reserved pasta water if the mixture is thick.

Serve immediately with grated Parmesan on top.