Spaghetti alla Carbonara

Instructions:

1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente.
2. Meanwhile, cut the guanciale into small chunks and fry in a hot pan until crispy.
3. In a separate bowl, beat the eggs and mix with the grated pecorino and a generous amount of black pepper.
4. Drain the spaghetti, reserving some of the pasta water. Add the hot spaghetti to the pan with the guanciale. Stir well to coat in the fat.
5. Remove from heat and add the egg mixture, stirring quickly to create a creamy sauce. If it's too thick, add some of the reserved pasta water.
6. Serve immediately, with extra pecorino and black pepper on top.