Brown the pork cheek, as slowly as possible! The meat should fry in its own fat. Indeed, do not add oil or butter, there will be no need.
The golden rule is 1 yolk per person and Pecorino Cheese only and pepper. I rather prefer to add an egg white too: so for 4 servings I use 2 yolks and an entire egg. Then I add Pecorino and Parmigiano because I prefer a more delicate taste. How much? Dunno! Just do this kind of cream! Of course the freshest eggs you can find!
This is the most delicate part: quickly put the pasta (just drained from its water) in the egg cream and mix it! The heat coming from the pasta will slightly cook the egg and it will create the most typical yellow cream. Only then add the pork cheek with its fat.
If the pasta is too dry, you can use some cooking water to dilute it, before putting the pork. Do not exaggerate because you don’t want a soup!
Use short pasta like rigatoni, mezze maniche, tortiglioni, maccheroni... the small pieces of pork cheeks will end within the pasta and eating them will be heavenly good. Furthermore short pasta is easier to manage than spaghetti.
Put the pasta with the egg cream on the cookers. NOPE! The eggs will solidify and you will have an omelette rather than a delicious cream.
Put the pork cheeks first. NOPE! The fat will prevent the egg cream to stick to the pasta.
Use cream with the eggs. NOPE! Every time someone uses cream in Carbonara, an Italian dies.