Slice guanciale into skinny strips. Add to a cold frying pan and put on a low heat for around 30 mins (I use setting 2/3 out of 9 on my induction). Thinner strips speed up this process. The fat should turn clear and melt out before it starts sizzling or browning. Turn it down if it does.

Boil spaghetti in salted water for 1 minute less than packet instructions.

Once the pasta and guanciale is ready, set aside some crispy guanciale for toppings. Add freshly cracked black pepper to the fat in the pan. Add a ladleful of pasta water to the pan to pick up all the brown bits. If you turned the pan off earlier, great it up so the water simmers.

In the meantime, in a bowl, mix 2 whole eggs and one egg yolk, Parmesan, and black pepper. Mix with a fork until fully combined. Note: egg whites make the sauce more prone to scrambling but I don't like it to taste too eggy. Use egg yolks if you prefer.

Use tongs to carry the spaghetti from the saucepan straight into the pan with the guanciale. Mix around, then turn the heat off. Wait a few seconds for it to cool down but still steaming, then add the egg mixture. Quickly mix it in and take it off the heat. It should turn white and seize up, but not scramble.

Add pasta water quickly and mix, a ladleful at a time until you reach a creamy consistency. You'll be surprised how much pasta water it will take.