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 pan and set over medium heat.
• Render until golden and crispy, then remove from the heat.

Make the egg mixture

• Whisk the egg yolks and the whole egg with the grated Pecorino and plenty of black pepper until a thick cream forms.

Combine off the heat

• Transfer the drained spaghetti to the pan with the guanciale and toss.
• Off the heat, pour in the egg mixture and toss quickly, loosening with a little pasta water until creamy.

Serve

• Plate immediately and finish with more Pecorino and black pepper.