Boil the pasta

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

Crisp the guanciale

• Fry the guanciale strips in a dry pan 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 black pepper in a bowl until smooth.

Combine off the heat

• Transfer the drained spaghetti to the pan with the guanciale and toss in the fat.
• Remove from the heat and pour in the egg mixture, tossing quickly.
• Loosen with a little pasta water until creamy, then serve with more Pecorino and pepper.