We cut the guanciale into strips and add it in a pan with a small amount of olive oil. Since it containes a lot of fat, only a small amount of oil is used to cook until crispy. 

In a bowl, we beat two whole eggs and one egg yolk. Then, we add the pecorino cheese and the desired amount of freshly ground pepper and salt. 

Meanwhile, we cook the pasta according to the instructions on the pack and drain, keeping on the side a glass of the pasta water.

When cooked, we pour the pasta into the pan with the crispy guanciale and add a little amount of the pasta water. We cook the pasta with the guanciale at high heat for 2 minutes and then we remove the pan from the heat.

At the same time, we add a small amount of pasta water to the egg mixture and stir well to combine with the rest of the ingredients. 

After resting the pan on the side for 1 minute, we slowly pour the egg mixture on top of the pasta and stir quickly for 1 minute and the carbonara is ready. 

The traditional carbonara is best served with grated pecorino cheese and freshly ground pepper.