Boil the pasta

• Bring a large pot of salted water to a boil.
• Cook the spaghetti until al dente.

Crisp the guanciale

• Place the guanciale strips in a cold pan without added fat.
• Cook over medium heat until golden and crispy, rendering its fat.
• Turn off the heat and keep the pan with the fat.

Make the egg and cheese cream

• Whisk the egg yolks and whole egg in a bowl.
• Add the grated Pecorino and plenty of freshly ground black pepper.
• Mix into a smooth, thick cream.

Combine off the heat

• Transfer the drained spaghetti to the pan with the guanciale and toss in the fat.
• Off the heat, pour in the egg and cheese cream.
• Toss quickly, loosening with a little pasta water until glossy and creamy.

Serve

• Plate immediately with extra Pecorino and black pepper.