Boil the pasta

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

Crisp the guanciale

• Fry the guanciale strips in a pan without added fat until golden and crispy.
• Turn off the heat and keep the rendered fat in the pan.

Make the pecorino and egg mixture

• Whisk the eggs with the grated pecorino and plenty of black pepper in a bowl until a thick paste forms.

Combine off the heat

• Add the drained spaghetti to the pan with the guanciale and toss in the fat.
• Off the heat, pour in the pecorino and egg mixture and toss quickly, loosening with a little pasta water until creamy.

Serve

• Plate immediately with extra pecorino and black pepper.