Boil the pasta water

• Bring a large pot of water to a boil and salt it.
• Cook the spaghetti until al dente.

Crisp the guanciale

• Place the guanciale strips in a cold 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, whole egg, grated Pecorino and plenty of freshly ground black pepper in a bowl until a thick paste forms.

Combine off the heat

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

Serve

• Plate immediately with extra Pecorino and black pepper.