1. Slice the guanciale into small, even pieces and fry them in a skillet over medium heat until crispy and golden. Reserve the rendered fat in the skillet for later use.
2. Bring a large pot of salted water to a boil and cook the spaghetti until al dente, around 8-10 minutes. Retain about one cup of pasta water before draining.
3. In a bowl, whisk the egg yolks with a generous amount of grated Pecorino Romano or Parmigiano Reggiano cheese until smooth. This creates the base for the creamy sauce.
4. Turn off the skillet heat and add the hot, drained spaghetti directly to the skillet with the crispy guanciale.
5. Pour the egg and cheese mixture over the spaghetti, then add a splash of reserved pasta water. Stir rapidly to coat the pasta evenly, allowing the heat from the pasta to cook the eggs gently, forming a silky sauce. Add more pasta water as needed to adjust the sauce’s consistency.
6. Season the dish with freshly cracked black pepper to taste, enhancing the flavors and adding a subtle spicy depth.
7. Serve the Spaghetti Carbonara immediately, garnished with additional grated cheese and black pepper for a comforting finish.