This Spaghetti Carbonara is a timeless Roman classic brought to life with perfectly crispy guanciale, a rich egg-and-cheese sauce, and freshly cracked pepper. The pasta is cooked until al dente and tossed off heat with a creamy mixture of egg yolks, Pecorino, and Parmesan. Reserved guanciale fat and pasta water emulsify into the sauce, creating an unbelievably silky finish. Finished with more cheese and black pepper, this dish is comforting, flavorful, and elegantly simple.