Boil the pasta

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

Crisp the guanciale

• Cook the guanciale strips in a frying pan over the fire until golden and crispy.
• Render the fat and keep the pan off the heat.

Make the egg mixture

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

Combine off the heat

• Add the drained spaghetti to the guanciale pan with a little pasta water.
• Pour in the egg mixture and toss quickly off the heat until creamy.

Serve

• Plate the carbonara and finish with more Parmesan and black pepper.