Step 1

Bring a large pot of salted water to a boil. Add the spaghetti, and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.

Step 2

While the pasta is cooking, whisk together the egg yolks, grated cheese, and freshly ground black pepper in a bowl.

Step 3

Heat olive oil in a large skillet over medium heat. Add the pancetta/guanciale and garlic. Cook until it's crispy and golden, about 5 minutes. Reduce to low heat and discard the garlic.

Step 4

Add the cooked spaghetti to the skillet. Mix well to coat the pasta in the fats. Remove it from the heat.

Step 5

Quickly pour the egg mixture into the pasta. Stir rapidly to coat the pasta without scrambling the eggs. Use the reserved pasta water to adjust the sauce consistency. Season with salt, if needed.

Step 6

Top it with more grated cheese. Serve and enjoy!