Cut the guanciale without the rind into thick slices and make strips. Add them to a hot pan. Alternatively, if you use diced pancetta, pour a little bit of extra virgin olive oil in a frying pan, and once hot add the pancetta. It will turn transparent first and then golden crisp, releasing the fat you need for your pasta!
Separate the eggs in a bowl and add most of the grated Pecorino Romano DOP (leaving some aside for final touch), a pinch of salt, and abundant pepper. Gently whisk. Add 1 or 2 spoons of the pasta cooking water to dilute the "cream".
In the meantime, boil the spaghetti “al dente” in abundant salted water (be careful with salt both in the water and in the eggs as Pecorino and Guanciale are already salty).
Drain the pasta (keep a bit of the cooking water aside) and add it to the frying pan with the guanciale or pancetta. Lightly toss.
Turn off the gas and add the egg and Pecorino mixture to the pasta and a spoon of the cooking water if necessary. Stir quickly.
Serve to add the Pecorino Romano DOP and pepper on top.
Suggestion: Try to prepare carbonara with Egg Tagliatelle instead of Spaghetti! Eggs + Eggs = Amazing!