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 in a cold frying pan and render 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, the whole egg, the grated Pecorino Romano and plenty of freshly ground black pepper in a bowl until smooth.

Combine off the heat

• Drain the pasta, reserving some cooking water.
• Toss the pasta in the pan with the guanciale and its fat.
• Pour in the egg mixture and stir quickly off the heat, loosening with a little pasta water until creamy.

Serve

• Plate immediately with extra Pecorino Romano and black pepper.