Quick Spaghetti Carbonara

Method

1. Boil spaghetti in salted water until al dente.
2. Sauté chopped guanciale in a pan until it becomes crispy.
3. In a separate bowl, whisk egg yolks with grated pecorino and black pepper.
4. Combine the cooked spaghetti with the guanciale and the egg-pecorino mixture.
5. Toss everything together, adding pasta water as needed to achieve a creamy consistency.