This dish needs no introduction but two simple rules: do not add any fat when cooking bacon and do not, under any circumstances, add cream! Just follow these easy steps and you will never ever change recipe, I promise.
2 large yolks
120g guanciale (cured pork cheek)
40g Pecorino Romano
Grate the pecorino romano in a small mixing bowl. Add the yolks, a pinch of salt and the black pepper. Whisk vigorously to obtain a creamy mixture.
Dice the guanciale and put into a saucepan (without adding any fat). Cook over a medium heat for 7-8 minutes, until crispy.
Meantime, bring a large sauce pan of salted water to a boil and cook spaghetti al dente.
Pour some cooking water (50g will be fine) into the egg and pecorino mixture to keep it saucy and pasteurize the eggs. Save some more cooking water in a cup.
Strain the pasta and add to the crispy bacon off the heat. Add the egg mixture and stir. Add some more cooking water if needed. Sprinkle with pecorino and black pepper before serving.