Spaghetti alla carbonara

• 600g spaghetti
• 3 eggs, 2 egg yolks
• 250g guanciale (pork cheek)
• Pecorino Romano
• Butter
• Salt and pepper

1. Beat the eggs and egg yolks.
2. Boil 5 litres of water with a generous amount of salt.
3. Add the spaghetti and cook for 8 minutes or until al dente.
4. Meanwhile in a fry pan, cook the guanciale in a small amount of butter until crispy.
5. In a bowl, whisk the eggs and pecorino until well combined.
6. When the guanciale is golden brown and crispy remove from the heat.
7. Drain the pasta and add to the guanciale. Cook over medium heat until the excess water evaporates.
8. Remove the pasta from the heat and add the egg mixture. Toss continuously until the eggs are thickened. Remember not to do this over the heat because the eggs will scramble.
9. Do a taste test to see if the pasta needs more salt. Add pepper and freshly grated pecorino and serve immediately.