Boil the pasta

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

Crisp the guanciale

• Fry the guanciale in a pan over medium heat until golden and crispy.
• Turn off the heat and keep the rendered fat in the pan.

Make the egg mixture

• Whisk the egg yolks, egg, grated Parmesan and plenty of black pepper in a bowl until smooth.

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 egg mixture and toss quickly until creamy.

Serve

• Plate immediately with extra Parmesan and black pepper.