1. Cook the pasta

Bring a large pot of water to a rolling boil. Season generously with salt. Add the spaghetti and cook until al dente. Reserve at least 250 ml of the pasta cooking water, then drain.

2. Render the guanciale

Place the guanciale in a wide pan over medium heat. Cook slowly until the fat renders and the guanciale becomes golden and crisp. Remove the pan from the heat, keeping the guanciale and rendered fat in the pan.

3. Make the egg mixture

In a bowl, whisk together the egg yolks, whole egg, finely grated Pecorino Romano, and a generous amount of freshly ground black pepper. Whisk until smooth and thick. Set aside.

4. Combine pasta and guanciale

Add the drained spaghetti directly to the pan with the guanciale. Toss to coat the pasta in the rendered fat. Add a small splash of reserved pasta water if needed to loosen.

5. Emulsify the sauce

Remove the pan from direct heat. Add the egg and cheese mixture to the pasta. Toss continuously, adding small amounts of reserved pasta water as needed, until a glossy, creamy sauce forms and coats the pasta evenly. The heat of the pasta should gently cook the eggs without scrambling.

6. Taste and finish

Taste and adjust with more black pepper or Pecorino if needed. The sauce should be smooth, rich, and emulsified.

To Serve

Twirl the pasta into warm bowls. Finish with extra Pecorino Romano and freshly ground black pepper.