Cut the guanciale into pieces and cook in a skillet until crispy. Drain the guanciale, reserving the rendered fat.

Meanwhile, cook the pasta (such as gluten-free spaghetti) in boiling water with a little salt.

Make the carbonara cream: Beat the egg yolks and whole egg together, then add salt, black pepper, nutmeg, and the Pecorino Romano. Add a couple of tablespoons of pasta cooking water and some of the guanciale fat.

Drain the pasta while still al dente and transfer it to the skillet with the guanciale fat. Toss to combine.

Remove from heat, add the carbonara cream, and mix well.