Ingredients:

• 180–200g spaghetti
• 80–100g guanciale, cut into small strips or cubes
• 2 large egg yolks
• 1 whole egg
• 50–60g Pecorino Romano, finely grated
• Freshly cracked black pepper
• Salt, for pasta water

Sauce:

• 2 large egg yolks
• 1 whole egg
• 50–60g Pecorino Romano, finely grated
• Lots of freshly cracked black pepper

Steps:

1. Add the guanciale to a cold pan.
2. Turn the heat to medium-low and slowly render until crispy and golden.
3. Turn off the heat and keep the guanciale fat in the pan.
4. In a bowl, mix the egg yolks, whole egg, Pecorino Romano, and lots of black pepper until it becomes a thick paste.
5. Boil the spaghetti in salted water until al dente. Use slightly less salt than usual because the Pecorino and guanciale are already salty.
6. Save at least 1 cup of pasta water before draining.