Step 1

In a small bowl, whisk the eggs, egg yolk, and pecorino cheese until well combined. Set aside.

Step 2

Bring a large pot of generously salted water to a boil. (It should be salty 'like the ocean') Add the spaghetti and cook according to package directions or for 8 to 10 minutes.

Step 3

While the spaghetti is boiling, heat a large skillet over medium heat. Add the guanciale and sauté for about 3-5 minutes, or until the meat has just turned crispy and the fat is rendered. Remove the pan from the heat.

Step 4

When the pasta is done, reserve 1/2 cup of the water, then drain.

Step 5

Toss the hot spaghetti and half of reserved pasta water into the pan with the guanciale, then add the egg mixture and stir quickly until the sauce begins to thicken. If the sauce seems too thick, add more of the reserved pasta water until the sauce is thickened to your liking.

Step 6

Season well with freshly cracked black pepper. Taste for salt, depending on what type of pork product was used, you may not need any.

Step 7

Divide the pasta into serving bowls and serve immediately.