First, let’s boil the water for the spaghetti. I do not salt my pasta water for carbonara normally, because the guanciale adds so much salt. If you aren’t using guanciale, feel free to add a little salt your water.

Cut the guanciale cubes or slices, then cook in a large skillet over medium heat for about 2 or 3 minutes.Do not preheat the frying pan - guanciale should go into a cold pan. Stir occasionally (using a wooden spoon). I like my guanciale crispy, but you can cook it as crispy as you’d like. Just like bacon, the longer you cook the guanciale, the more the fat will sizzle and the crispier it will get.

When the guanciale has been cooked to your liking, remove it with a slotted spoon to a plate lined with paper towel. Keep the grease in the pan and set it aside off the heat.

Time to make the sauce! This is so easy, you will love it! In a mixing bowl, add the four raw eggs and the grated cheese. Using a whisk, mix the cheese and the eggs until t hey combine. Pecorino Romano cheese is a hard, salty cheese that adds great flavor! Add the freshly cracked black pepper, and continue to whisk until fully combined. The sauce will become smooth but will still be a little thick. We are aiming for a thick and creamy consistency.

Cook your spaghetti according to the package. Once it is finished cooking, drain the spaghetti and add it to the pan with the guanciale fat and heat it over medium heat. The spaghetti will start to sizzle. Turn off the heat immediately and get your tongs ready. Add the cheese and egg mix and quickly toss the spaghetti with the tongs. You need to do this very quickly or you will end up with scrambled eggs.

Add the crispy guanciale back to the pan and continue to toss with the spaghetti and sauce. Serve immediately. Enjoy!