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First, bring a pot of water to a boil while you get the carbonara sauce ready.
Cut the guanciale into small pieces—cubes, slices, whatever you prefer. Cook it in a skillet over medium heat for 2-3 minutes, stirring occasionally so it cooks evenly. Once the guanciale is ready, turn off the heat, and set it aside.
Now, let's make the pecorino cream. In a bowl, whisk together the eggs and Pecorino Romano cheese. Add some freshly ground black pepper. Then, mix quickly until you have a thick and creamy sauce. Set it aside for now.
Add salt to the water and cook the spaghetti al dente, following the cooking time on the pasta package.
Using a spoon for spaghetti, drain the pasta when ready. Then place them in the skillet, OVER HIGH HEAT, to season well with the guanciale.
When the spaghetti and guanciale are sizzling in the pan, TURN OFF THE HEAT! Right away, pour the egg and pecorino mixture over the hot pasta and stir quickly. Since the pan is no longer on the heat, the eggs will cook gently, creating a smooth and creamy texture without lumps.
Keep an eye on the consistency—it should be velvety, not too runny.
With the help of a ladle and a fork, create a pasta nest and place it on a plate. Add the guanciale (what's left in the pan), freshly ground black pepper and grated pecorino romano to taste. Serve and enjoy!