I start by boiling a large pot of salted water until it’s rolling. Then I cook the spaghetti until al dente, so it stays firm. I always save a cup of pasta water before draining it.

In a bowl, I whisk eggs, pecorino, parmesan, and black pepper. This mixture should be smooth and slightly thick. It will become the creamy heart of the dish later.

I heat a skillet and cook the guanciale until crispy and golden. The fat renders out and creates a flavorful base. I turn off the heat before mixing to avoid scrambling eggs.

I quickly toss hot pasta into the skillet with guanciale. Then I pour the egg mixture and stir fast using pasta water. The heat gently cooks the sauce into a silky coating.

I keep stirring until the sauce becomes glossy and creamy. I adjust pepper and salt if needed at the end. Then I serve it right away while it’s hot and fresh.