Cook the Guanciale:

• In a dry pan over medium heat, cook the diced guanciale until crispy (about 4-5 minutes).
• Remove from heat and set aside, keeping the rendered fat in the pan.

Boil the Pasta:

• Bring a large pot of salted water to a rolling boil.
• Cook fettuccine until al dente (1-2 minutes less than package instructions).
• Reserve 1 cup of pasta water before draining.

Prepare the Egg Mixture:

• In a bowl, whisk together eggs, yolks, grated Pecorino Romano, and black pepper.
• Add 2 tablespoons of reserved pasta water while whisking to temper the eggs.

Combine the Ingredients:

• Add drained pasta to the pan with guanciale and toss to coat in the rendered fat.
• Remove pan from heat completely before adding the egg mixture.
• Quickly toss the pasta while gradually adding reserved pasta water, until the sauce reaches a silky, creamy consistency.

Final Adjustments:

• Stir continuously for about 30 seconds to ensure a smooth sauce.
• If needed, add more pasta water to loosen the sauce to the perfect texture.
• Taste and adjust seasoning, adding extra black pepper as desired.

Serve Immediately:

• Carbonara thickens as it cools, so serve fresh!
• Garnish with additional grated Pecorino Romano and black pepper.