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Twist the spaghetti into the boiling salted water to prevent it from sticking together.
Cook the spaghetti for 8 minutes.
Remove the skin from the guanciale and roughly chop it into 0.5 cm chunks.
Heat a pan over medium-high heat and add the guanciale to render the fat.
Add garlic and black pepper to the pan.
Crack the eggs into a bowl and whisk in some Pecorino Romano.
Drain the pasta, reserving some of the cooking water, and add it to the pan with the guanciale and fat.
Remove the pan from the heat and add the egg mixture, tossing to coat the pasta and create a creamy sauce.
Add more of the reserved cooking water as needed to achieve the desired consistency.
Serve the spaghetti carbonara immediately, topped with more Pecorino Romano and black pepper.