Antonio Carluccio's Real Carbonara

Bring a large pot of water to a rolling boil. Add salt at a rate of 10g per liter.

Add the spaghetti to the boiling water and cook for about 10-12 minutes, or until al dente. Stir occasionally.

Cut the guanciale into large chunks or thick strips.

Heat olive oil in a large pan over medium heat. Add the guanciale and cook until crispy and golden brown, rendering out its fat. This should take about 8-10 minutes. If you prefer less fat, you can absorb some of it with a paper towel.

Reduce the heat of the pan with the guanciale to low. The pan should not be too hot when adding the pasta.

In a bowl, whisk together the egg yolks, grated Pecorino Romano cheese, and freshly ground black pepper. For an extra creamy taste, add one more yolk.

Add abundant black pepper to the egg and cheese mixture. Do not add salt, as the guanciale is already salty.

Drain the spaghetti and add it directly to the pan with the rendered guanciale. Toss to combine and let it cool slightly.

Pour the egg and cheese mixture over the hot pasta in the pan. Toss quickly and continuously to coat the pasta evenly. The residual heat from the pasta and pan will cook the eggs into a creamy sauce without scrambling them.

Serve immediately, garnished with extra grated Pecorino Romano cheese and black pepper.