Grate the cheese. Place the yolks of two eggs, one whole egg, a few large pinches of freshly ground black pepper and all the grated cheese in a bowl. Mix all the ingredients with a fork into a smooth sauce and set aside for the next steps.

Bring the water to a boil in a large cooking pot, add a few large pinches of salt to the water and cook the pasta until al dente. Before you drain the pasta water, be sure to separate ~4 tbsp of the pasta cooking water into a separate bowl or glass. While cooking, I recommend starting with the next step already.

Cut guanciale, pancetta or bacon into ~1cm thick cubes and fry them in a pan over medium heat with olive oil until golden brown and crispy. Remove the guanciale from the pan and drain the fat from the frying pan into a separate bowl to use in the sauce in the next step.

Add one tablespoon of fat from frying the guanciale and 1-2 tablespoons of the pasta cooking water to the pre-mixed sauce and mix well.

Transfer the freshly boiled and drained warm pasta to a clean pan or large mixing bowl with the fried guanciale. Pour over all the sauce and a couple of tablespoons of the pasta cooking water and mix all the ingredients together evenly.

Serve the pasta carbonara on a plate and garnish with a bit more of grated cheese and a tiny pinch of ground black pepper.