Prepare the pasta water:

Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until al dente, according to the package instructions. Reserve about 1 cup of pasta water before draining.

Cook the Guanciale:

While the pasta is cooking, place the Guanciale strips in a large, cold skillet. Heat the skillet over medium heat and cook the guanciale for about 5-7 minutes, until it becomes crispy and the fat has rendered. Stir occasionally to ensure even cooking. Once done, remove the skillet from the heat and set aside.

Prepare the egg mixture:

In a large bowl, whisk together the eggs, Pecorino Romano cheese, and black pepper until well combined. Set aside.

Combine Pasta and Guanciale:

Once cooked, drain the pasta and immediately add it to the skillet with the guanciale. Toss the pasta with the rendered fat until it is evenly coated.

Create the Carbonara Sauce:

Pour the egg mixture over the hot pasta and guanciale, tossing everything together quickly. The heat from the pasta will cook the eggs, creating a creamy sauce. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until you reach the desired consistency.

Serve:

Divide the carbonara between plates or bowls, and sprinkle with extra Pecorino Romano cheese and more freshly ground black pepper if desired. Serve immediately.