Boil the pasta in the water, add the pasta in when the water starts boiling. I didn't add any salt to the water as the peroriono guanciale is salty enough for my taste. It should take about 10 min to cook the pasta until al dente.
Prepare the egg & cheese sauce by whisking the egg and cheese evenly into a consistent mixture.
If the guanciale comes in a large slice, you might see a hard lining of the skin, remove the skin. Slice the guanciale into thin slices.
Start cooking the guanciale over medium heat. You do not need to add any oil and the guanciale is made of mainly fats and the fat will melt over the heat. The fatty part of the guanciale will eventually become translucent and you will see a considerable amount of oil in the pan.
This to me is optional but if you are particular about the amount of fat consumption, you can remove some fat from the pan before adding the pasta.
Add the pasta and mix evenly with the oil from the guanciale over low heat.
Turn off the heat to prepare for the next step, ie adding the egg and cheese sauce. Otherwise the egg might be cooked into scrambled eggs, over the heat.
Add egg & cheese sauce, and mix quickly. You got to be really fast at this step, in order to avoid having the egg getting cooked. The sauce should be creamy, maybe a little crumbly at most.
Serve the spaghetti carbonara onto a plate. Sprinkle more pecorino cheese & some black pepper over the pasta.
Serve & enjoy!