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 render over medium heat.
• Cook until golden and crispy, then take off the heat.

Make the egg mixture

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

Combine off the heat

• Drain the pasta, keeping a little cooking water.
• Toss the pasta with the guanciale in the pan off the heat.
• Pour in the egg mixture and stir quickly, loosening with cooking water until creamy.

Serve

• Plate immediately with extra pecorino and black pepper.