Soft-Scrambled Eggs “Alla Gricia”

• 1/2 tablespoon olive oil
• 3 ounces guanciale (salt-cured pork jowl), sliced to about 1/8-inch thick and torn into bite sized pieces (you can substitute in bacon if you can't find guanciale)
• 3 large eggs
• 1 large pinch of salt
• 1 tablespoon finely grated pecorino, plus more for serving
• 1 tablespoon butter, cubed
• 1 large pinch of freshly ground black pepper, for serving

1. In a small non-stick skillet over medium heat, heat olive oil until glistening and then add the guanciale. Brown the guanciale without jostling it too much, so it crisps up on both sides. This will take about 3 to 5 minutes, and the meat will shrink as its fat renders into the oil. Using a slotted spoon, remove the crispy guanciale and set aside, reserving half the rendered fat and oil in the pan. Let the pan sit off heat to cool while you prepare the eggs.
2. Crack eggs into a bowl and whisk together with salt and pecorino, just so they're totally homogenous. Add the cubes of butter.
3. Heat the skillet with the reserved guanciale fat over medium-low until the fat becomes translucent, then pour the egg mixture into the skillet. Using a spatula, stir the eggs every minute or so to encourage large curds to form, turning the heat down to low if they start to cook quickly. Continue this for about 4 minutes, until curds have formed but the eggs still have a custardy sheen. Move the eggs to a plate (they'll continue to cook a bit), and top with guanciale crisps, a healthy sprinkling of pecorino, and a large pinch of freshly ground black pepper.

olive oil, saltcured pork jowl, eggs, salt, pecorino, butter, ground black pepper

Taken from food52.com/recipes/77801-soft-scrambled-eggs-alla-gricia (may not work)