To make Roman carbonara, take your lovely guanciale and slice it into strips. Then, place it in a pan and let it sweat over low heat so it releases all its fat. Once the guanciale is slightly crispy, remove it from the pan and set it aside.

Now, take a bowl and prepare the carbonara cream with one egg and one yolk, adding pecorino cheese and freshly ground pepper. Mix well with a whisk.

Meanwhile, cook the spaghetti in a pot with lightly salted water and drain it three minutes before it's done (the cooking time is indicated on the package.). Put the al dente pasta into the pan with the guanciale fat, keeping the heat low, and mix well to combine. Pour in the egg and pecorino cream.

Continue to stir the pasta in the pan, adding a splash of cooking water, and toss it to avoid making scrambled eggs. When the pasta reaches the desired creaminess, you're ready to plate.

Serve the spaghetti on a nice plate, garnish with the crispy guanciale, and a sprinkle of pecorino romano. Adjust with pepper and enjoy your carbonara. How delicious is that?