Finely grate your pecorino and parmesan cheese, and slice your guanciale into even 1" cubes and set aside.
Toast your whole black peppercorns for 1-2 min over medium high heat or until fragrant. Coarsely grind with a mortar and pestle or spice ginger.
In a large mixing bowl, crack 1 large egg and 3 egg yolks. Add your grated cheese and pepper and mix to form a paste.
In a cold pan, fry your guanciale for 4-5 minutes over medium high heat or until the fat has mostly rendered and the exterior is crispy but the inside is soft and slightly chewy (taste pieces as you cook to ensure the correct texture). Drain and add to your paste, along with 1-2 tbsp of guanciale fat.
In a pot of salted boiling water, cook your spaghetti until al dente then immediately add to your mixing bowl and stir vigorously until sauce is emulsified and creamy. If too thick, add pasta water 1 tbsp at a time until the correct consistency is achieved, as the sauce will thicken as it sits. Serve in a warmed plate or bowl and enjoy!
Notes
Key Tips:Salt Your Pasta Water - This is essential for seasoning your pasta. Because this pasta has natural salt coming from the cheese and guanciale, I recommend only using 1 tablespoon of salt per quart of water.Cook Your Guanciale in a COLD Pan - I like to start the guanciale in a cold pan to render out the fat. If you cook it in a hot pan, it'll result in the guanciale being seared. This rendered fat is a key component to how delicious this dish is, as you'll be reserving some of this fat for your sauce.Can't Find Guanciale? Substitute with BACON or PANCETTA! Make sure it has enough fat, as you'll need to render out the fat to thicken the sauce.Pre-Warm your bowls with hot water (so it retains the heat when serving your delicious Carbonara). Carbonara is a dish best enjoyed freshly made, so try to avoid making it ahead for guests. The sauce will continue to thicken and congeal as it sits with the pasta.Thick/Runny Sauce: If your sauce is too thick, add 1 tbsp of pasta water at a time until a creamy consistency is achieved. If you have a runny sauce that is too loose at this point, place the metal bowl with the pasta and sauce over the pot of pasta water and bring the water to a low boil. Use the steam from the pasta water to gently thicken the egg and cheese sauce until you've achieved the creamy consistency show in the video.
STORAGE
Leftovers can keep in an airtight container in your refrigerator for up to 3 days. Reheat by adding a few tablespoons of hot water to the pasta and microwaving until warmed through.