Espresso and Lime

0 Bring a large pot of water to a boil, add a tablespoon of salt and cook 8 ounces of pasta according the manufacturers instructions
1 While the pasta is cooking, place a dry skillet over medium heat and brown 4 ounces of diced guanciale until slightly crisp and then set aside
2 In a large glass bowl, whisk 4 large egg yolks with 3/4 cup of finely shredded pecorino romano and a big pinch of freshly cracked black pepper until thick and creamy
3 Once the pasta is cooked, use a spider or slotted spoon to transfer it directly from the pasta water into the bowl with the egg yolk mixture
4 Toss the pasta in the egg yolk sauce and add a splash of pasta cooking water if the sauce needs loosening
5 Add the crisp guanciale and toss to combine
9 Garnish with additional finely shredded pecorino romano and fresh parsley