Step 1

Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.

Step 2

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add diced guanciale and cook until crispy, about 5-7 minutes. Remove from heat and set aside. You can also add the guanciale on a cold pan, and slowly render it (this way You won’t need to add any olive oil, and the taste of the meat will be more intense).

Step 3

In a bowl, whisk together the eggs, Pecorino Romano, Parmesan, and a generous amount of freshly ground black pepper.

Step 4

Add the hot, drained spaghetti to the skillet with guanciale. Pour in the egg and cheese mixture, tossing quickly to combine. Add reserved pasta water a little at a time until the sauce reaches your desired consistency.

Step 5

Divide the carbonara among plates and serve immediately. Top with extra cheese and pepper if desired.