Make the pasta dough

• Mound the flour on a work surface, make a well and add the eggs and olive oil.
• Knead until smooth and elastic, then wrap and rest.

Roll and cut the pasta

• Roll the dough thinly and cut into strips.
• Dust with flour so the strands do not stick.

Crisp the guanciale

• Cook the guanciale in a frying pan over medium heat until golden and crisp.
• Take the pan off the heat and keep the rendered fat.

Whisk the carbonara sauce

• Whisk the egg yolks, whole egg, pecorino and black pepper in a bowl until creamy.

Cook the pasta

• Boil the fresh pasta in salted water until al dente.
• Drain, keeping a little of the cooking water.

Combine off the heat

• Toss the drained pasta with the guanciale and its fat.
• Off the heat, stir in the egg mixture, loosening with a little cooking water until glossy and creamy.

Serve

• Plate immediately with extra pecorino and black pepper.