Spaghetti alla Carbonara Classica

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente.

While the pasta is cooking, cut the guanciale into small cubes.

In a large pan, cook the guanciale over medium heat until crispy and golden brown. Remove the guanciale from the pan and set aside, reserving the rendered fat in the pan.

In a bowl, whisk together the egg yolks, grated Pecorino Romano cheese, and black pepper. Add a tablespoon or two of the hot pasta water to the egg mixture and whisk to temper it.

Drain the spaghetti, reserving about 1/2 cup of the pasta water.

Add the spaghetti to the pan with the reserved guanciale fat. Toss to coat.

Remove the pan from the heat and pour the egg yolk mixture over the spaghetti. Quickly toss to combine, adding a little of the reserved pasta water at a time to create a creamy sauce.

Add the crispy guanciale to the pasta and toss again.

Serve immediately, garnished with extra grated Pecorino Romano cheese and freshly cracked black pepper.