Boil the pasta. Bring a big pot of water to a boil and salt it. Cook spaghetti until it is just al dente. Right before you drain, scoop out about 1 to 2 cups of pasta water.

Crisp the guanciale. While the pasta cooks, add the guanciale to a cool pan and turn the heat to medium. Cook until crisp around the edges.

Mix your egg and cheese base. In a bowl, whisk together 2 whole eggs plus 1 extra yolk and add a big handful of finely grated Pecorino Romano and a lot of black pepper.

Toss pasta with guanciale. Drain the pasta and add it to the pan with guanciale, tossing to coat it in the pork fat.

Make it creamy. Take the pan off the heat, pour in the egg mixture, and toss quickly. Add splashes of pasta water until it turns glossy and creamy.

Taste and finish. Adjust seasoning as necessary and serve immediately.