Roman-Style Pasta Carbonara

Method

1. Cook spaghetti in salted boiling water until al dente.
2. In a pan, cook diced guanciale until crispy over medium heat.
3. In a bowl, whisk together egg yolks, Pecorino Romano, and a generous amount of black pepper.
4. Toss the hot pasta in the guanciale pan, then remove from heat.
5. Quickly mix in the egg and cheese sauce while the pasta is still hot.
6. Stir in chopped fresh parsley before serving.
7. Adjust seasoning with salt and more pepper if needed.