Moisten the bread or breadcrumbs with the warm chicken broth or water and let rest for about 10 minutes. If using bread, squeeze it of any excess moisture and shred.

In a large mixing bowl, add the ground chicken, moistened bread(crumbs), eggs and minced parsley. Season with salt and pepper to taste and mix until you have a uniform paste. Let rest for a good 10-15 minutes. If you find the mixture too soft, add more chicken or breadcrumbs to firm it up a bit and let it rest 5 minutes more.

With lightly floured hands, form the chicken mixture into small balls about the size of walnuts and place on a cookie sheet until needed.

Heat a drizzle of olive oil in a skillet and add guanciale. Sauté gently until the guanciale has rendered most of its fat and lightly browned. Remove and set aside.

Toss the chicken balls in the flour, then add them to the skillet, shaking off any excess flour. Sauté over a moderate flame, tossing almost constantly, until they are golden all over.

Add the water or broth. Cover with the lid ajar and simmer gently for about 10-15 minutes.

Meanwhile, whisk together the egg yolks and grated cheese, together with a good grinding of black pepper.

When the meatballs are done, remove them to a serving dish. Take the skillet off the heat. Wait for a few moments until the sauce has completely stopped bubbling. Then pour over the carbocrema , and immediately whisk vigorously to create a creamy sauce.

Pour the sauce over and around the chicken balls and sprinkle with the guanciale. Top if you like with more ground pepper and/or grated cheese.

Serve immediately.