Make the garlic confit

• Peel the garlic cloves and place them in a saucepan.
• Cover with the olive oil and cook gently over low heat until soft and golden.
• Keep the garlic and the flavoured oil.

Crisp the guanciale

• Put the guanciale strips in a cold frying pan.
• Cook over medium heat until golden and crispy, then take off the heat.

Cook the pasta

• Boil salted water and cook the spaghetti until al dente.
• Reserve a little cooking water, then drain the pasta.

Mix the sauce

• Whisk the egg yolks, the egg, the grated pecorino and the black pepper in a bowl.
• Add a spoonful of the garlic confit oil and mash in the confit garlic cloves.

Combine and serve

• Toss the drained spaghetti with the guanciale off the heat.
• Pour in the egg mixture and stir quickly, loosening with the reserved cooking water until creamy.
• Serve at once with extra pecorino and black pepper.