Classic Spaghetti Carbonara

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1. 1Bring a large pot of salted water to a gentle rolling boil.
2. 2In a bowl, whisk together the eggs, egg yolk, grated Pecorino Romano, and generous freshly cracked black pepper until a thick paste forms.
3. 3In a skillet over medium heat, fry the diced guanciale until golden and crispy. Remove from heat and reserve the rendered fat.
4. 4Boil spaghetti until just al dente, reserving 1/2 cup of starchy pasta water.
5. 5Transfer hot pasta directly into the skillet with guanciale and toss to coat with the fat.
6. 6Slowly pour the egg and cheese mixture into the pasta while tossing vigorously, adding small splashes of reserved pasta water to create a creamy sauce without scrambling the eggs.
7. 7Plate immediately and top with additional Pecorino Romano and freshly ground black pepper.