Step 1

Cook the spaghetti in a large pot of boiling salted water until al dente.

Step 2

Meanwhile, cut the guanciale into small pieces and fry in a hot pan until crispy.

Step 3

In a separate bowl, beat the eggs and mix with the cheese and a generous amount of black pepper.

Step 4

Drain the pasta, reserving some of the pasta water.

Step 5

Immediately toss the hot pasta with the cooked guanciale, then add the egg mixture and mix quickly. The heat of the pasta will cook the egg slightly and form a creamy sauce. If needed, add a bit of the reserved pasta water.

Step 6

Serve immediately with extra cheese and black pepper on top.