1
Boil a large pot of salted water and cook spaghetti until al dente.
2
Fry guanciale or pancetta in a large pan over medium heat until crispy.
3
Whisk eggs, Pecorino Romano, and black pepper in a bowl.
4
Remove pan from heat, add drained pasta, and toss quickly.
5
Off the heat, pour in the egg mixture and toss vigorously, adding pasta water to loosen.
6
Serve immediately with extra cheese and black pepper.