Cook the pasta

• Bring salted water to a boil in a stockpot.
• Cook the spaghetti until al dente.

Fry the guanciale

• Fry the guanciale in a frying pan until lovely and crispy.
• Save the rendered fat.

Whisk the egg and cheese mixture

• Whisk the egg yolks with the Parmigiano, the pecorino and a little of the guanciale fat.

Combine and serve

• Add the pasta with a little of the cooking water.
• Stir through the crispy guanciale and serve.