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 frying pan without added fat.
• Cook over medium heat until golden and crispy, then take off the heat.

Make the egg mixture

• Whisk the egg yolks and the whole egg in a bowl.
• Add the grated pecorino and plenty of freshly ground black pepper and mix into a smooth cream.

Combine off the heat

• Drain the spaghetti, keeping a little cooking water.
• Toss the pasta in the pan with the guanciale and its fat, away from the heat.
• Pour in the egg and cheese mixture and stir quickly, loosening with a little cooking water until creamy.

Serve

• Plate immediately with extra pecorino and black pepper.