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Cook the guanciale slowly in its own fat until crispy.
Prepare the carbonara base by mixing egg yolks and grated pecorino romano.
Bring the carbonara base over the boiling pasta water and mix to thicken and create a creamy consistency.
Add the cooked spaghetti to the carbonara base, tossing to coat the pasta.
Finish with the crispy guanciale and freshly ground black pepper.