To prepare our delicious spaghetti alla carbonara, start by bringing a large pot of water to a boil for cooking the pasta, and add salt once it starts boiling.
Meanwhile, take the guanciale, remove the rind, and cut it into cubes about 1 cm in size. Sauté the guanciale in a non-stick pan over medium heat without any added fat, taking care not to burn it.
Add the spaghetti to the boiling water and cook according to the package instructions, ideally until al dente.
In a bowl, whisk together the eggs and egg yolks. Add more than half of the Pecorino Romano cheese, a grind of black pepper, and 1–2 tablespoons of the pasta cooking water. Mix well using a whisk or a fork until smooth.
Drain the spaghetti and add them to the pan with the guanciale, tossing well to coat the pasta with the rendered fat.
Remove the pan from the heat and pour in the egg and cheese mixture. Stir quickly and thoroughly to combine everything without scrambling the eggs.
Serve the spaghetti alla carbonara immediately while hot, topping with the remaining grated Pecorino Romano and, if desired, an extra grind of black pepper.
Tips for making spaghetti alla carbonara:
There are several variations of spaghetti alla carbonara. You can also use smoked pancetta instead of guanciale, or Grana Padano instead of Pecorino Romano. Try both versions to see which one you prefer.