D'exellence Pasta Carbonara

Bring a large pot of salted water to a boil.
Cook the spaghetti until al dente. Reserve about 150 ml of cooking water.

In a large skillet over medium heat, fry the guanciale until golden and crispy.
Remove from heat, leaving the rendered fat in the pan.

In a bowl, whisk the egg yolks, whole egg, Pecorino Romano, and a generous amount of black pepper until smooth.

Drain the pasta and add it to the pan with the guanciale.
Pour in the egg mixture and toss quickly and vigorously, adding a little reserved cooking water as needed until you get a silky sauce.

Plate the pasta, sprinkle with extra Pecorino and black pepper, and serve at once.