To begin, bring a large pot of salted water to a boil. Salt the water generously, as this will season the pasta. While waiting for the water to heat, set out all of your ingredients so they are ready to go. Cooking carbonara requires good timing, and having everything prepped will make the process much smoother.

In a large bowl, whisk together the egg yolks and grated Pecorino Romano. The mixture should form a thick, creamy paste. Add a generous amount of freshly ground black pepper to the mixture, stirring it in well. This will add the characteristic spicy kick to the dish. Set aside and allow the flavours to meld while you prepare the rest.

In a large pan, cook the guanciale over medium heat until it becomes crispy and the fat is rendered. This should take about 5-7 minutes. Stir occasionally to prevent burning, but avoid cooking it too quickly at high heat, as you want the guanciale to release its flavourful fat slowly. Once crispy, remove the pan from the heat but keep the guanciale in the rendered fat to maintain its flavour.

Once the water reaches a rolling boil, add the pasta. Stir immediately to prevent it from sticking together. Cook the pasta according to the package instructions, but aim for al dente, which usually takes about 8-10 minutes. Keep an eye on the texture, as slightly undercooked pasta will absorb more flavour in the final steps.

When the pasta is almost done cooking, reserve about a cup of the pasta water. This starchy water will help create the creamy sauce for your carbonara. Use a ladle to transfer the water directly into a heatproof bowl and set it aside.

Drain the pasta and immediately transfer it to the pan with the guanciale. The residual heat from the pasta will help bind the sauce. Toss the pasta in the rendered guanciale fat, coating every strand for maximum flavour.

Remove the pan from the heat and let it cool slightly for about a minute. Now, quickly pour the egg and Pecorino mixture over the pasta. Stir vigorously, adding a splash of the reserved pasta water to loosen the sauce and give it a creamy consistency. The trick here is to avoid scrambling the eggs. The heat from the pasta and pan is enough to gently cook the eggs, turning them into a silky sauce.

Taste for seasoning, adding more black pepper or a pinch of salt if necessary. Serve the carbonara immediately, dividing it among plates. For presentation, top with an extra sprinkle of Pecorino Romano and a twist of freshly ground black pepper. To enhance the experience, serve with a simple green salad or crusty bread on the side.