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 strips in a cold frying pan without added fat.
• Cook over medium heat until golden and crispy and the fat has rendered.

Make the egg mixture

• Whisk the egg yolks, the whole egg, the grated pecorino and plenty of freshly ground black pepper in a bowl until smooth.

Combine off the heat

• Drain the spaghetti, keeping some cooking water.
• Add the pasta to the pan with the guanciale and its fat, off the heat.
• Pour in the egg mixture and toss quickly, loosening with a little cooking water until creamy.

Serve

• Plate immediately with extra pecorino and black pepper.