Start by dicing the guanciale and put them in a pan on medium heet. Fry until crispy. Do this first as the time to fry will take longer than cooking the pasta.

Put a large pan of water and let it bloi. Add a table spoon of salt, the water should be salty.

When the water boils, add the spaghetti. Italians consider it a deadly sin to break the spaghetti.

Check the packing of the spaghetti for the cooking time, subtract one minut.

Put 2 eggs and the yolks of 2 eggs in a bowl, whisk it and add the grated cheese.

Add some pepper in to the mix.

When the spaghettit is cooked al dente (mea you feel when you bite a strand) lower the heat of the frying pan to low. Take the spaghetti out and place it in the fying pan. Save a cup of pasta water to mix in to the pan later.

On low heat, add the egg and chees mix, while mixing it constantly. Heat should not be too high as then the eggs will scramble insted of becoming a cram. Add the pasta water.

After good mixing the result will be a creamy spaghetti.

Place it on a plate and sprinkle it with black pepper.

Enjoy!