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Bring a pot of salted water to the boil.
Trim the tough outer layer from the guanciale, then dice into small pieces.
Heat the extra virgin olive oil in a frying pan over a low heat.
Add the guanciale to the pan and cook until lightly coloured.
Add the confit garlic and cook until the guanciale fat and garlic have emulsified into a nice paste.
Add a splash of pasta water to the pan to help thicken the sauce, then turn down the heat, or move to the side.
Drop the spaghetti in the pot of salted water and cook fresh pasta for about 2 minutes.
With a small whisk or fork, combine 2 egg yolks, 30 grams of parmesan and a splash of pasta water until smooth.
When the pasta is cooked, strain (reserving the water) and toss in the pan with guanciale until covered.
Add straight into the bowl with the yolk and parmesan, and toss for about 20 seconds.
If the mixture is a little thick and gluggy, add another tablespoon of hot pasta water and continue to toss.
Add flaked salt to taste.
Serve in a bowl and place the third egg yolk on top of the pasta, with the remaining parmesan and milled black pepper.